Shrimp Stuffed Tofu

You are in for a real treat! Shrimp Stuffed Tofu is a childhood favorite of mine. I remember watching my mom make it and getting excited instantly. Lon just tried it for the first time this weekend and hasn’t stopped talking about it. He took some left-overs to work for lunch and said it was still amazing.

This recipe calls for “scraped” shrimp. It’s a technique my mom uses pretty often and cautions never to just chop the shrimp. It won’t come out the same. Also, you may think it’s the perfect time to use small shrimp since they won’t be whole anymore anyway, but my mom cautions that the texture will be different then too. You must use medium to large shrimp.

Scraping Shrimp:

After you’ve cleaned the shrimp, butterfly it and lay it flat against the cutting board. Hold a clever at between a 30 degree and 45 degree angle and press down, while holding the shrimp still with your other hand.

scraping shrimp 3 scraping shrimp 2

Push across sideways. Do not cut with the blade. This is definitely a tedious process but it’s worth it.

scraping shrimp scraped shrimp

Again, my mommy disclaimer: measurements at my mom’s house are not very precise but it’s pretty close.

Shrimp Stuffed Tofu
~about 6 entrees

  • 1 3/4 cup packed “scraped” shrimp
  • 1 scallion, chopped, divided
  • 1 teaspoon minced ginger
  • 1 teaspoon sea salt + more to taste
  • 1/8 teaspoon baking soda
  • 6 blocks fried tofu (each block roughly 2″ x 3″ x 1.5″)
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon corn starch

Instructions –

1. In a medium sized bowl, mix together shrimp, 1/2 of the scallion, ginger, salt, and baking soda. Set aside.

shrimp mixture

2. Cut tofu blocks in half on a diagonal to form triangles. Scoop some tofu out of the center to form a pocket. Reserve scooped out tofu for future use.

tofu triangles scooping out tofu

3. Gently pack shrimp mixture into tofu. Repeat with the rest of the shrimp.

Shrimp Stuffed Tofu raw 3

Note: Everything up to here can be done ahead of time and stored in the fridge (covered).

Shrimp Stuffed Tofu raw

4. Heat oil in a large pan (my mom used a wok but a flat pan is easier) on medium flame. Place each piece shrimp side down and cook just until golden. Turn tofu onto it’s sides. Add soy sauce. Add water, leaving 1″ uncovered. Sprinkle a little more salt. Bring to a boil, then turn down flame, cover, and simmer for 4 minutes.

sear shrimp-sidesear shrimp-side 2

5. Turn each piece over and simmer for another 4 minutes or until cooked through. You can check doneness by peering in the side to see the color of the shrimp.

Shrimp Stuffed Tofu (in wok)

6. In a small bowl, mix cornstarch with 2 tablespoons water. Mix in to thicken sauce. Stir in remaining scallion. Plate and serve immediately.

Shrimp Stuffed Tofu 2

posted by jessica at 02:17 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.