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.
Push across sideways. Do not cut with the blade. This is definitely a tedious process but it’s worth it.
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.
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.
3. Gently pack shrimp mixture into tofu. Repeat with the rest of the shrimp.
Note: Everything up to here can be done ahead of time and stored in the fridge (covered).
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.
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.
6. In a small bowl, mix cornstarch with 2 tablespoons water. Mix in to thicken sauce. Stir in remaining scallion. Plate and serve immediately.
Yes! I new tofu recipe to try! This really looks fantastic, and I’ll be trying it very soon. Only problem–I don’t own a cleaver, but I can always improvise.
EMC, cleaver is not that important, just try to use a flat blade, something that doesn’t curve drastically. Let me know what you think!
This is one of my dim sum faves! I always get it off the cart when I’m eating at a dim sum restaurant. How interesting about the scraping method. I always thought you just chopped the shrimp. But I can understand how the texture would indeed be different then.
Carolyn, this one tastes a little different from the one at dim sum but I think they probably scrape that one too.
ah. interesting. my mum has cooked a similar version but putting into bread dipped in sesame seeds and then deep fried. pretty good too.
Here I come again with tofu questions – do you buy fried tofu? Or is there a magic home recipe for that? Anyways – this looks amazing! I tried making something similar once (although I steamed it instead), and let’s just say it absolutely did not turn out. I think part of it was the wrong kind of tofu (again I just used something out of the box), and part was steaming vs. frying. Hopefully I’ll make it the “right way” soon 🙂
Wow that is amazing! What a fantastic idea…and SO delicious-looking! I would also love this in good chicken or beef broth!
Yum! This looks fabulous!
Very nice recipe. I like the Photos too, the taste must be very good with that Tofu. 🙂
Lovely snack or great appetizers: fabulous idea!
MK, I do buy fried tofu but you can also make it at home. I’ll try to post something about that soon. You can try baking this recipe but use fried tofu because it holds shape much better.
Love this! Seriously, it’s a great idea. Never thought to stuff tofu before.