Ingredients
350 g small box tofu (firm tofu), 150 g lean pork, 50 g large shelled shrimp, 25 g winter bamboo shoots, 15 g rehydrated shiitake mushrooms, 100 g pork broth.
Seasonings
450 g (about 1 lb) soybean oil (75 g or about 1/3 cup will be absorbed), 25 g (about 2 tablespoons) Shaoxing wine, 10 g (about 2 teaspoons) each ginger and tomato paste, 7.5 g (about 1 1/2 teaspoons) salt, 5 g (about 1 teaspoon) sugar, 15 g (about 2 tablespoons) each cornstarch, lard, sesame oil, soy sauce, and scallions.
Instructions
1. Finely mince the pork, then mix with Shaoxing wine, ginger-scallion juice, and salt, stirring until the mixture becomes firm and cohesive. Cut the tofu into rectangular blocks about 5 cm long, 3 cm wide, and 3 cm thick. Deep-fry in oil heated to around 80% hot (about 350°F/175°C) until the surface forms a soft crust and turns golden brown. Remove, drain the oil, and let cool. Once cooled, hollow out the center of each tofu piece, removing the soft interior, then fill with the pork mixture. Finally, place a large shrimp horizontally on top of the filling.
2. Heat a wok over high heat, add soybean oil and sauté the chopped scallions until fragrant, then add the dried shiitake mushrooms and bamboo shoots and stir-fry briefly. Arrange the small tofu boxes with the meat side facing down in the wok, then add Shaoxing wine, soy sauce, sugar, tomato paste, pork broth, and salt. Bring to a boil, cover, reduce to low heat, and simmer for 6 minutes. Return to high heat, add MSG, thicken with a cornstarch slurry, and drizzle with lard and sesame oil. Plate with the shrimp facing up and serve.