Steamed Tofu with Shrimp (虾仁蒸豆腐)
虾仁蒸豆腐 (Steamed Tofu with Shrimp) is a classic Hubei Cuisine dish that combines the delicate flavors of tofu and shrimp, steamed to perfection.
Ingredients
- 1 block of firm tofu, sliced
- 200g shrimp, peeled and deveined
- 2 green onions, finely chopped
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Place the sliced tofu on a heatproof plate.
- Top the tofu with the shrimp, green onions, and ginger.
- In a small bowl, mix together the soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Pour this mixture over the tofu and shrimp.
- In another small bowl, mix the cornstarch and water to make a slurry. Drizzle this over the tofu and shrimp.
- Steam the dish over high heat for 15-20 minutes, or until the shrimp is cooked through and the tofu is heated.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 15g
- Fat
- 10g
- Carbohydrates
- 12g
Supplies
Heatproof plate Steamer
Tools
Knife Cutting board Bowls
Serving suggestions
Serve the 虾仁蒸豆腐 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Make sure not to overcook the tofu to maintain its delicate texture.
Cost
$10