Serves 8
35 min
Steamed Tofu with Shrimp and Black Bean Sauce
Recipe GLPRbfc9a3581aa33e
Silky steamed tofu triangles topped with tender shrimp in a savory black bean sauce infused with ginger and garlic. This elegant Asian-inspired dish balances delicate flavors with aromatic spices, served over a light broth made with Chinese cooking wine and vegetable stock.
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Ingredients
1½ pounds Firm tofu, cut into 16 triangles (from two 1 1/2-inch-thick squares)
½ cup Fermented black beans
24 Medium shrimp, shelled and deveined
3 tablespoons Vegetable oil
¼ cup Fresh ginger, thinly julienned
2 Garlic cloves, minced
½ cup Chinese cooking wine
½ cup Vegetable stock
1 teaspoon Sugar
Salt and pepper to taste
handful Fresh cilantro, chopped
Directions
Arrange the tofu triangles on a steamer basket or plate that fits inside a steaming apparatus. Set up your steamer with water and bring to a boil over high heat.
Once water is boiling, carefully place the tofu in the steamer and steam for 5 minutes until heated through and tender.
While the tofu steams, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and julienned ginger, stirring constantly for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2–3 minutes, stirring occasionally, until they begin to turn pink. Season lightly with salt and pepper.
Pour in the Chinese cooking wine and vegetable stock, then add the fermented black beans and sugar. Stir well to combine all ingredients.
Simmer the sauce for 3–4 minutes, stirring occasionally, until the shrimp are fully cooked and opaque (internal temperature of 145°F) and the sauce has thickened slightly.
Carefully transfer the steamed tofu triangles to a serving platter or individual bowls. Spoon the shrimp and black bean sauce over the tofu.
Garnish with fresh chopped cilantro and serve immediately while hot.
