Three Shrimp Tofu
A traditional Zhejiang dish, Three-Shrimp Tofu pairs soft tofu with shrimp, shrimp roe, and shrimp oil brine. The three shrimp elements lend a rich, savory umami, while the tofu stays delicate, tender, and fresh-tasting.
Ingredients
tender tofu (peeled, cut into 1.1 cm square dice, rinsed in clear water, drained)
500 g
dried shrimp roe (sprinkled on top before serving)
5 g
marinated shrimp
50 g
shrimp oil brine (seasoning)
15 g
cooked bamboo shoot meat (diced)
25 g
cooked lean pork (diced)
250 g
Shaoxing wine
15 g
scallion segments
2 g
MSG
2.5 g
salt
to taste
white stock
250 g
wet starch (for thickening)
50 g
rendered lard (poured on top before serving)
25 g
Instructions
1
Prep
Peel tofu, cut into 1.1 cm square dice, rinse in clear water, drain; dice bamboo shoots and lean pork.
2
Blanch shrimp
Place wok over heat, add white stock and bring to boil, add shrimp and stir to separate.
3
Simmer ingredients
Add tofu, bamboo shoot dice, and pork dice to wok, bring to boil, skim off any foam.
4
Season and thicken
Add Shaoxing wine, shrimp oil brine, and MSG to adjust seasoning, thicken with wet starch, sprinkle with scallion segments, pour in rendered lard.
5
Serve
Transfer to a lotus leaf bowl, sprinkle with dried shrimp roe to serve.
