Stir-Fried Tofu, Shrimp and Peas (蝦仁豆腐)

Stir-Fried Tofu, Shrimp and Peas (蝦仁豆腐)

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One of the few ways that my husband is willing to eat shrimp! I recently shared this dish on Instagram, and Andrea Nguyen, the author of Asian Tofu, commented that it is one of her favourites.

Author: Asian Tofu by Andrea Nguyen

Recipe type: Main

Cuisine: Chinese

Makes: 4 servings

Ingredients

• 8 oz medium shrimp, shelled and deveined, shells reserved

• 1 cup (250 mL) water

• 1 package (350-454 g) medium or medium-firm tofu, cut into ½" (1 cm) cubes

• ~3 cups (750 mL) very hot or just-boiled water

• 1 Tbsp (15 mL) Shaoxing wine or dry sherry

• 1 Tbsp (15 mL) soy sauce

• ¼ tsp (1 mL) sugar

• 3 Tbsp (45 mL) canola oil

• 1 green onion, finely chopped, plus more for garnish

• 1 tsp (5 mL) minced fresh ginger

• ½ cup (125 mL) peas, fresh or frozen

• 1 Tbsp (15 mL) cornstarch

• 1 Tbsp (15 mL) water

• 2 tsp (10 mL) sesame oil

• White pepper, to taste

• Cilantro (optional), for garnish

Instructions

1. Put the reserved shrimp shells in a small saucepan and add 1 cup water. Bring to a boil and cook, uncovered, for 5 minutes. Strain through a cloth or paper towel-lined mesh strainer. Discard shells. Set shrimp shell stock aside.

2. Meanwhile, place tofu into a bowl and pour in hot or just-boiled water to cover. Set aside.

3. Mix together Shaoxing wine, soy sauce and sugar in a small bowl. Set aside.

4. Drain the tofu. Place all ingredients near the stove for mise en place - the dish comes together quickly.

5. Heat the oil in a wok or large skillet over high heat. Add green onion and ginger, stirring to aromatize, about 15-30 seconds. Add the shrimp and stir to combine. Pour in Shaoxing wine mixture. When the shrimp starts to turn pink, add shrimp shell stock, then the tofu and peas. Gently stir to combine the ingredients. Bring to a boil and lower heat to a vigorous simmer. Cover and cook for 3 minutes, occasionally uncovering and shaking the pan to ensure even cooking.

6. Meanwhile, in a small bowl, dissolve cornstarch in water and sesame oil. Gently stir and fold cornstarch mixture into the wok until the sauce has thickened, about 30 seconds. Pour into a shallow serving bowl (I often use a pie dish) and sprinkle with white pepper, green onion and cilantro, to taste. Serve hot, with steaming bowls of rice.