Serves 3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
4 cups water
1 block soft tofu, cut into 3/4 inch cubes
1 teaspoon salt
1/2 inch ginger, minced
2 garlic cloves, minced
2 scallion, minced
2 tablespoon peanut oil
8 medium sized shrimp, devine and shelled
4 medium sized tomatoes (about 4 inches in diameter), core removed, cut into thick wedges
1 cup chicken stock
Sauces:
3 tablespoon Ketchup
1 tablespoon soy sauce
2 tablespoon sugar
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3 tablespoon cornstarch
2 tablespoon 2 teaspoon water
2 eggs, beaten
2 teaspoon sesame oil
1 scallion, green part only, minced
Tips:
- The shrimp in this dish can be substitute with any seafood, beacon or sausage, just make sure they are properly cooked.
- By simmering the tofu in the chicken stock and sauce for 10 minutes, the flavor can penetrate the tofu better, if you have time, you can even try to simmer it for longer for better flavor.
- Bring a small pot of water over high heat to a boil, add salt and tofu and simmer for 5-10 minutes
- Meanwhile, heat 1 tablespon oil over high heat, add the scallion, ginger and garlic and stir fry until fragrant, add shrimp and stir fry for 10 seconds. Transfer everything into a place. Heat 1 tablespoon oil over high heat, when the oil is almost smoking, add the tomato and stir fry until frangrant (about 2-3min), add chicken stock and bring to a boil. Drain the tofu, add it to the wok along with sauces, the shrimp, cover, simmer for 10 minutes.
- Mix the cornstarch with water, add it to the wok over high heat, bring everything to a boil and mix with the back of the ladle until sauce thickens. Turn off heat, sprinkle in eggs, let it sit for 30 seconds, then mix it in with the tofu. Add the sesame oil and green scallion slices, mix and serve over rice.
Hey Mike, your dish looks very good! presentation lokos very pro. I found my first attempt came out too watery. In my second attempt I parboiled the shrimp (so don't cook all the way the shrimp just maybe a third) (include the shrimp shells for flavour) with the tofu. Then stirfry the shrimp for far less time. I found this locked in more of the flavor from the shrimp and less water escaped from the shrimp.
ReplyDeleteI will have to try adding the egg at the very end. That is a great idea...smoother eggs. Do you or have you used farm fresh eggs...I really like how they taste especially when the eggs are cooked for little time...the farm fresh ones make a big difference.
Tony