Cooking with Alison

Steamed Tofu with Shrimp Recipe

In Other Asian Foods on October 11, 2011 at am

Steamed tofu stuffed/topped with shrimp is a healthy dish that is very easy to make.  Alternatively, you could top your tofu with marinated minced pork (with mushrooms and/or red chili peppers, etc.).  If you are using pork for this dish, you can follow the method in the recipe below or you can steam the tofu and cook the pork separately in a pan.  Then simply top your hot tofu with the cooked pork mixture and serve.

Steamed Tofu with Shrimp Recipe

makes 3 large blocks of tofu, but the recipe can be adjusted to make more.

3 large blocks of soft or regular texture tofu

3 or 4 large, raw shrimp per block of tofu, peeled and deveined

1/4 tsp cornstarch

1/2 tsp sesame oil

pinch of salt

dash of ground white pepper

Optional for serving:  vegetable oil, sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated gently until the sugar dissolves and then cooled completely) and thinly sliced green onion

Set up your steamer and bring the water to rolling boil.  (Here are detailed instructions for how to steam cook food.  I use a steaming rack in a wok with a lid.)  Meanwhile, use a food processor fitted with the steel blade to break down the shrimp until you have a smooth paste.  Use chop sticks to stir in the salt, white pepper, cornstarch and sesame oil until well combined and the paste is sticky.  Set aside.  Gently rinse the blocks of tofu under cool running water and pat them dry with paper towel.  Place them on your heat proof serving plate.  Then using slightly moist fingers, form 1/3 of the shrimp paste into a round and flat patty.  Place this on top of one of the blocks of tofu and press down gently.  Continue with the remaining paste until all of your tofu blocks have been topped with shrimp patties.  Now place your plate on top of the rack in the hot teamer, cover it with the lid, and steam until the shrimp is pink and cooked through and the tofu is heated all the way through, between 5 and 8 minutes.  Do not overcook.  Carefully remove the plate from the hot steamer and pour off any excess water from the plate.  Drizzle with vegetable oil that has been heated over medium high heat until it is just about to reach smoking point.  Note that the restaurants will often do this, but I choose not to because it is not very healthy.  Drizzle over sweet soy sauce and garnish with thinly sliced green onions.  Serve immediately.

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