Three Delicacies Ice Tofu

Name: Three Delicacies Ice Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1000 g Fresh tender tofu (peeled, cut into 2.5 cm cubes, frozen in the refrigerator into ice tofu); 25 g Cooked chicken (sliced); 50 g Marinated shrimp; 25 g Rehydrated shiitake mushrooms (sliced); 50 g Green vegetables; 25 g Cooked lean ham (sliced); 5 g Scallion segments; 5 g Ginger juice water; 5 g MSG (original text reads "味精工5克"); to taste Shaoxing wine (original text reads "绍酒乃克", possibly 25 g); 6 g Fine salt; 500 g Thick broth; 15 g Cooked chicken oil (drizzled at the end); to taste Chili oil (for dipping); 250 g (75 g net) Cooked pork lard (used for stir-frying the shrimp; 250 g total, 75 g actually consumed)

A traditional Zhejiang dish featuring frozen tofu as the main ingredient, combined with shrimp, ham, and chicken slices as the "three fresh" toppings. The broth is rich and savory, and the tofu is soft and fluffy.

40 min

Easy

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Ingredients

Fresh tender tofu (peeled, cut into 2.5 cm cubes, frozen in the refrigerator into ice tofu) 1000 g

Cooked chicken (sliced) 25 g

Marinated shrimp 50 g

Rehydrated shiitake mushrooms (sliced) 25 g

Green vegetables 50 g

Cooked lean ham (sliced) 25 g

Scallion segments 5 g

Ginger juice water 5 g

MSG (original text reads "味精工5克") 5 g

Shaoxing wine (original text reads "绍酒乃克", possibly 25 g) to taste

Fine salt 6 g

Thick broth 500 g

Cooked chicken oil (drizzled at the end) 15 g

Chili oil (for dipping) to taste

Cooked pork lard (used for stir-frying the shrimp; 250 g total, 75 g actually consumed) 250 g (75 g net)

Instructions

Make the Ice Tofu

Peel the tofu, cut it into 2.5 cm cubes, spread the pieces out on a bamboo tray, and place in the freezer until frozen into ice tofu.

Prepare the Ice Tofu

When ready to use, remove the frozen tofu and place it in cold water to thaw; blanch it briefly in a pot of boiling water, rinse under cold water, and squeeze out the excess moisture.

Slice the Garnishes

Slice the ham, chicken, and shiitake mushrooms.

Stir-fry the Shrimp

Heat the wok with a slick of oil, then add 250 g of the pork lard. When it reaches about 40% hot (roughly 88 °C), pour in the shrimp and stir to separate the pieces, and tip them out through a strainer to drain off the oil.

Cook the Tofu

Leave 50 g of the oil in the wok, add the scallions to release their aroma, then pour in the thick broth along with the tofu, Shaoxing wine, and ginger juice. Cover the wok and bring it to a boil over medium heat, then simmer for 5 minutes.

Finish the Dish

Add the fine salt and MSG, transfer everything to a small clay pot, then add the shiitake mushrooms, chicken slices, shrimp, ham slices, and green vegetables. Drizzle over the chicken oil, move the pot to low heat and simmer briefly, then bring the pot straight to the table with the chili oil on the side for dipping.