Tofu and Shrimp in Chicken Stock

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Chinese

Ingredients: Seafood Tofu

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 1/2 inch ginger (Indonesian: jahe), thinly sliced
• 30 medium size shrimps (Indonesian: udang), peeled and deveined
• 2 tablespoon Shaoxing wine
• 1 1/2 tablespoon soy sauce
• 1/4 teaspoon sugar
• 1/2 cup chicken stock
• 1 block silken tofu, about 250 gram, cut into small cubes
• 1 scallion (Indonesian: daun bawang), thinly sliced
• corn starch solution (1/2 tablespoon corn starch + 1 tablespoon water)

Instructions

1. Heat oil in a frying pan and sauté ginger until fragrant.
2. Add shrimps and stir until pink.
3. Add Shaoxing wine, soy sauce, sugar, and chicken stock. Bring to a boil.
4. Add tofu and simmer for 3 minutes.
5. Add thinly sliced scallion, gently mix, then thicken the sauce with corn starch solution.
6. Turn off heat and serve immediately with steamed white rice.