Fried Tofu with Stuffed Shrimp
For whatever reason, tofu is so underrated. Yes, high amounts of soy isn't good for you, but is anything in high amounts? I personally just love how versatile it is. You can steam it, pan fry it, or (my favorite) deep fry it. R&G Lounge, a well-known Chinese restaurant in San Francisco, serves it in the best way. They not only deep fry it, but they also stuff it with shrimp. Because I don't see this on many menus at other Chinese restaurants, I did what I always do -- make my own version at home (so I can make it and eat it whenever I want)!
Below is my take on fried tofu with stuffed shrimp. Hope you enjoy it as much as I do!
Fried Tofu with Stuffed Shrimp
Prep Time: 10 min
Cook Time: 30 min
Yields: 16 pieces
Tofu Ingredients:
2 packages of extra firm tofu (14 oz each)
3/4 cup cornstarch
Canola oil (enough to fill about 1" of frying pan)
Stuffing Ingredients:
~6 oz raw, deveined shrimp
1/4 tsp ginger (grated)
1/4 tsp salt and pepper
1/2 tsp Shaoxing wine (Chinese cooking wine)
1/2 tsp cornstarch
Sauce Ingredients:
3/4 cup chicken broth
3 tsp oyster sauce
1 tsp sesame oil
3 tbsp cornstarch
3 tbsp water
Tofu and Stuffing Directions:
Remove tofu from packaging and drain all liquid. Place tofu blocks on paper towel to soak up as much excess water as possible.
Meanwhile, mince shrimp and place in a medium bowl. Add ginger, salt and pepper, Shaoxing wine, and corn starch. Using a whisk, mix (while mashing) all ingredients together. Place aside.
Going back to the tofu, evenly cut each block of tofu into 8 pieces. Use a 1/2 tsp spoon to scoop out the center of each tofu. Careful not to break or crack around the circle. Discard the centers (or repurpose for a different dish).
In a separate shallow bowl, pour in 3/4 cup of cornstarch. Coat each tofu with cornstarch.
Using the same 1/2 tsp spoon, scoop shrimp stuffing and place into the center of each tofu.
Fill up frying pan with canola oil (about 1" high) and turn up heat on medium high.
Place each stuffed tofu in (shrimp facing up). Fry for about 5 minutes (or until bottom of tofu is nice and golden). Carefully turn over each stuffed tofu and fry for 5 minutes (or until bottom of tofu is nice and golden). Transfer to a plate with paper towel to soak up excess oil. Repeat until all stuffed tofu are fried.
Sauce Directions
In a small sauce pan, heat up chicken broth, oyster sauce, and sesame oil over medium high heat.
Im a separate small bow, mix together 3 tbsp cornstarch and 3 tbsp of water. Add to the sauce pan and mix all ingredients together.
When sauce starts to bubble and thicken, continue to continuously stir. Remove from stove.
Drizzle sauce over each fried tofu stuffed with shrimp. Serve hot as appetizer or with rice.
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