【Braised Tofu with Dried Shrimp】
Tofu has been used in Chinese cuisine for over two thousand years. It has gained popularity in other parts of the world because it is a low-fat, cholesterol-free source of protein. Tofu is versatile and takes on the flavor of the spices or sauces. It can be fried, braised, or cooked in soups and stews.
When I talk to my Canadian friends about tofu dishes, I often hear comments like “Tofu is healthy and low in calories. But I don’t like it because it tastes too plain.” Well my friend, I can assure you that tofu can be very delicious. This savory dish goes well with rice.
Cook time: 10 minutes
Serves: 6 servings
1) 1 box of firm tofu (700g);
2) 2 tbsp dried shrimp, soaked for 8 hours and rinsed;
3) 10g dried black fungus, soaked for 3 hours and rinsed;
4) 3 tbsp olive oil, 1.5 tsp minced fresh ginger root, 1 tbsp finely chopped green onion;
5) 1 tbsp cooking wine, 1.5 tbsp light soy sauce, 1 tbsp Yummy house soy sauce, 1/6 tsp white pepper powder,1/2 tsp salt, ¼ cup water;
6) 1/6 tbsp chicken broth mix, 1 tsp sesame oil .
1: Cut each piece of tofu into three equal portions. Non-stick sauté pan on high heat, add 2 tbsp olive oil. Arrange tofu pieces in the pan, cook until golden brown on both sides (Picture 1). Remove tofu pieces and set aside.
2: Heat 1 tbsp olive oil in the same pan on medium-high heat. Sauté ginger and green onion for a minute. Add dried shrimp and cook for 1 minute (Picture 2). Add black fungus and sauté for another minute (Picture3).
3: Add all ingredients in Ingredient 5). Then put in pan-fried tofu and bring to a boil. Simmer for 5 minutes (Picture 4).
4: Add chicken broth mix and sesame oil, and gently stir well. Remove from heat and serve immediately.