Stir-fried Tofu Pudding
A classic Beijing street snack, silken tofu stir-fried with dried shrimp, silky and savory, melts in your mouth. Loved by all ages.
Ingredients
10 items- Silken tofu (tofu pudding) 1 box (about 400g)
- Dried shrimp 15g
- Scallions 2
- Ginger 1 small piece
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1/2 tbsp (7.5ml)
- Salt 1/2 tsp (3g)
- Sugar 1/2 tsp (3g)
- Cornstarch slurry 2 tbsp (cornstarch + water)
- Sesame oil 1 tsp (5ml)
Nutrition
Steps （6 steps）
Scoop tofu into large pieces and pat dry. Soak dried shrimp until soft; drain. Chop scallions; mince ginger.
In a bowl, mix light soy sauce, dark soy sauce, salt, sugar and 30ml water to make sauce.
Heat oil in a wok over medium heat. Add ginger and dried shrimp; stir-fry over low heat about 1 minute until golden and fragrant.
Turn heat to high. Gently slide in tofu. Shake the wok to heat evenly. Do not stir.
Pour in sauce. Cook over medium heat 1 minute, gently pushing tofu to coat evenly.
Add cornstarch slurry; thicken over high heat until sauce clings to tofu. Sprinkle scallions, drizzle sesame oil. Serve.
Tips
The key is keeping tofu intact: minimal stirring, use wok shakes instead. Pre-fry dried shrimp to remove fishiness and boost flavor. The slurry helps the sauce cling to the tofu.
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