Sichuan Tofu with Shrimp and Crab

Name: Sichuan Tofu with Shrimp and Crab
Total time: 40 min
Ingredients: 300g, peeled and deveined shrimp; 400g, cut into thick rectangles silken or soft tofu; 4-5 pieces, cut diagonally crab sticks; a handful, cut into 2-inch sections Chinese chives; 6-8 pieces dried red chilies; 1.5 tablespoons Doubanjiang (chili bean paste); 4 cloves, minced garlic; 1 inch, sliced fresh ginger; 3 stalks, chopped scallions; 500ml chicken stock; 2 tablespoons cooking wine; 1 teaspoon sugar; 1 tablespoon black vinegar; 1/2 teaspoon ground white pepper; 1 teaspoon sesame oil; 1/3 cup vegetable oil; for garnish fresh mint leaves

A bold, aromatic Sichuan-style dish featuring silky tofu crowned with plump shrimp and crab sticks, all swimming in a fragrant, mildly numbing chili broth that gets finished with a sizzling oil pour.

40 min

Medium

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Story

This classic dish balances the delicate softness of tofu with the sweet brininess of seafood, all tied together by a spicy, aromatic broth. The final sizzle of hot oil over the aromatics creates an irresistible fragrance that fills your kitchen.

Ingredients

shrimp 300g, peeled and deveined

silken or soft tofu 400g, cut into thick rectangles

crab sticks 4-5 pieces, cut diagonally

Chinese chives a handful, cut into 2-inch sections

dried red chilies 6-8 pieces

Doubanjiang (chili bean paste) 1.5 tablespoons

garlic 4 cloves, minced

fresh ginger 1 inch, sliced

scallions 3 stalks, chopped

chicken stock 500ml

cooking wine 2 tablespoons

sugar 1 teaspoon

black vinegar 1 tablespoon

ground white pepper 1/2 teaspoon

sesame oil 1 teaspoon

vegetable oil 1/3 cup

fresh mint leaves for garnish

Instructions

Prep everything

Gather all ingredients within arm's reach. Peel and devein the shrimp. Cut the crab sticks diagonally into bite-sized pieces. Slice the tofu into thick rectangles. Cut the chives into 2-inch sections. Mince the garlic and slice the ginger.

Sear the shrimp

Heat 2 tablespoons of oil in a wok over medium-high heat. Add the ginger and scallions, let them sizzle for 30 seconds. Add the shrimp, splash with half the cooking wine, and stir-fry until they turn pink, about 2 minutes. Remove and set aside.

Build the broth base

Add another splash of oil to the wok. Toss in the dried chilies and Doubanjiang, stir-fry until the oil turns red and fragrant, about 1 minute. Add the minced garlic and cook another 30 seconds. Pour in the chicken stock, remaining cooking wine, sugar, black vinegar, and white pepper. Bring to a gentle boil.

Strain and cook tofu

Strain the broth through a fine mesh sieve to remove the chili pieces and aromatics—this keeps the sauce silky smooth. Return the strained liquid to the pot. Gently slide in the tofu slices and let them simmer on low heat for 5 minutes to absorb the flavors. Carefully transfer the tofu to a serving bowl.

Finish and serve

Add the shrimp and crab sticks to the remaining broth. Cook for 2-3 minutes until heated through. Arrange the seafood on top of the tofu. Scatter chives and scallions over the center. Heat the remaining vegetable oil until smoking, then drizzle over the top to bloom the aromatics. Finish with sesame oil and fresh mint leaves. Serve immediately.