Tofu with Shrimp and Peas (Sha Ren Tofu)
- camissonia
- Nov 10
- 1 min read
A light and flavorful tofu dish that I concocted by combining elements from Weichuan's 1994 cookbook Tofu! Tofu! Tofu! and Andrea Nguyen's Asian Tofu. I like to use soft tofu for this recipe because its silky texture pairs well with the light sauce.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
To tenderize the shrimp: place the shelled & deveined shrimp into a medium bowl; add 2 tsp baking soda and mix well to combine. Add enough cold water to cover the shrimp and 1 cup of ice cubes. Let sit for 30 minutes up to 1 hour. Drain the shrimp in a colander and rinse well with tap water. Pat dry with paper towels.
2
Add 1/4 tsp of kosher salt and 2 tsp of rice wine to the shrimp and mix well to combine. Let marinate for 20-30 minutes.
Combine the sauce ingredients in a measuring cup or bowl. Combine the cornstarch slurry in a small bowl; set aside.
3
Chop and divide the minced ginger, scallions and garlic into two portions. Cut the tofu into 1" dice.
4
Heat 3 tbsp vegetable oil over high heat in a sauté pan or wok. Stir fry half the ginger, scallions and garlic until fragrant, about 15 seconds. Add the shrimp and cook over high heat for another 30 seconds to 1 minute, or until the shrimp is partially cooked. Remove to a plate and set aside.
5
Return the pan back to the heat and add the remaining ginger, scallions and garlic and stir fry for a few seconds over high heat (add extra oil if needed). Add the sliced mushrooms and sauté until softened, about 30-60 seconds. Add the sauce and tofu and bring the mixture up to a boil. Cover, reduce heat, and let simmer for 8-10 minutes.
6
Stir in the shrimp and peas. Bring back up to a boil then stir in the cornstarch slurry. Cook for 10-20 seconds or until the sauce has thickened. Do not overcook the shrimp!
7
Serve as-is or with steamed white rice on the side.
Instructions
1 lb medium shrimp shelled & deveined
2 tsp baking soda
Cold water
1 cup ice
2 tsp rice wine
1/4 tsp kosher salt
Shrimp Marinade
Two 14-oz boxes soft tofu
1 tbsp minced fresh ginger
5 cloves garlic minced
6 scallions finely diced
8 oz fresh mushrooms sliced* (optional)
2 cups light chicken stock (or 2 cups water + 1 tbsp Totole* chicken powder)
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
1/4 tsp white pepper
Sauce
2 tbsp cornstarch
2 tbsp water
Cornstarch Slurry
3 tbsp vegetable oil
1/2 cup frozen green peas
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Tofu with Shrimp & Peas (Sha Ren Tofu)
Prep Time
30 min
Cooking Time
15 min
Rest Time
0 min
Total Time
45 min
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