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Tofu with Shrimp

By Ching-Mi Sun

Serves 4, as a side course


1 box of soft tofu, drained and cut into ½ inch cubes
½ lb of shelled and deveined medium shrimp
¾ teaspoon salt
½ teaspoon cooking wine
1 cup of frozen baby green peas
1 cup of low sodium chicken stock
1 slice of ginger
1 stalk of scallion, cut into ½ inch pieces
1 teaspoon corn starch, mixed with 2 teaspoons water to make a paste
2 tablespoons of extra light olive oil or canola oil


1. Wash the shrimp and pat dry with paper towels. Mix with ¼ teaspoon of salt and ½ teaspoon of cooking wine; let marinate for 20 minutes.

2. Heat the oil in a wok. Sauté the ginger and scallion a minute or two until fragrant; add shrimp, and stir fry until the shrimp turns color. Take out the shrimp and put it aside.

3. Boil 1 cup of chicken stock in the wok; add tofu and peas. Return to boil, then add about ½ teaspoon of salt. Reduce the heat to medium, cover the wok and cook for 10 minutes. Check from time to time to make sure the soup has not dried out. There should still be a little bit of liquid left when it is done.

4. Add the cooked shrimp to the tofu, and mix it up. Add the corn starch mixture and stir fry until the liquid thickens a bit. Serve.


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