Tofu is tender yet firm, with a rich, savory sauce infused with the essence of seafood.
The rich aroma of the sauce, the crisp texture of the shrimp, the fresh lightness of the fava beans, and the silky tenderness of the tofu come together in an irresistible dish.
Ingredients
Main Ingredients
300 g (about 10.5 oz) tofu
For best results, use silken tofu (also known as soft or southern-style tofu).
Additional Ingredients
Shrimp to taste
to taste fava beans
For the best results, use fresh shrimp. The fava beans can be substituted with other seasonal ingredients such as peas or bamboo shoots.
Seasonings
20 g (about 1.5 tablespoons) soybean paste
10 g (about 2 teaspoons) Shaoxing wine
5 g light soy sauce
Dark soy sauce: a few drops
5 g (about 1 teaspoon) sugar
Salt - a pinch
pepper to taste
Scallion and ginger - a small amount of each
Cornstarch, to taste
Instructions
Instructions
Preparation
Step 1: Wash the fava beans; slice the shrimp in half lengthwise, then toss with a pinch of salt and Shaoxing wine; mince the scallions and ginger and set aside (Image 2); cut the tofu into cubes, blanch in boiling water, then drain (Image 3).
*The shrimp is a supporting ingredient, so you only need a few—no need to keep them refrigerated.
*Blanch the tofu in boiling water just briefly; do not boil it over high heat, as it will easily fall apart.
Stir-fry the seasonings until fragrant.
Step 2: Heat a wok over medium heat, add a little oil, and stir-fry the soybean paste over low heat until fragrant (Image 4). Then add scallions and ginger, increase to medium heat and stir-fry briefly. Add Shaoxing wine, pour in some water, then light soy sauce, a few drops of dark soy sauce for color, sugar, salt, and white pepper. Bring to a boil (Image 5).
*Do not stir-fry the soybean paste for too long; just until it becomes fragrant. Remember to use low heat, as high heat can easily burn it.
Step 3: Add the tofu and fava beans to the broth and cook over medium heat for 3 minutes (Image 6), then add the shrimp and cook for 1 minute until done (Image 7), thicken with a cornstarch slurry, and remove from the heat (Image 8).
*Since the shrimp and fava beans are quite fresh and used in small amounts, there's no need to blanch them beforehand—just add them directly to the pot and cook together with the tofu.
*Add the shrimp at the very end, and as soon as they are almost cooked through, thicken the sauce with a cornstarch slurry—do not overcook the shrimp or they will become tough and rubbery.
