Chinese cuisine

Easy

Clam and Shrimp Tofu

Hearty, savory, and packed with nutrition, this Clam and Shrimp Tofu is braised in a scrumptious broth that is further enhanced by shrimp and clam. It has a savory taste that is balanced by the light sweetness of the carrots and peas.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 10 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

7 oz. Egg Tofu
3 oz. Shrimp, Peeled and Deveined
1 tbsp. Shaoxing wine
0.25 tsp. Salt
1.5 tbsp. Chef Made Assorted Aroma Oil (See "Chef John's Signature Oils" Video)
2 stalks Green Onion
10 oz. Ginger
5 oz. Clam
1.5 cup Water
15 g Carrot, Diced
15 g Green Peas
0.5 tsp. White Pepper
1 tbsp. Water + Corn Starch Slurry
Seasoning
1 tbsp. Shaoxing wine
0.5 tsp. Salt

Directions:

Step 1

Cut the egg tofu into ¼-inch thick slices. Set aside.

Step 2

In a cooking pot, bring enough water to a boil, add tofu, shrimps, Shaoxing wine, and salt. Bring to a boil again.

Step 3

Remove from boiling water and rinse with cold water. Then drain. (Tip: this step is to make the tofu stronger and more delicious.)

Step 4

In a cooking pan/wok, add Chef Made Assorted Aroma Oil (See "Chef John's Signature Oils" Video), chopped green onion, sliced ginger, clam, water, diced carrots, green peas, salt, white pepper, and cornstarch slurry.

Step 5

Add tofu and shrimp in the wok, push back and forth several times, and drizzle Chef Made Assorted Aroma Oil. Serve immediately.

Step 6

Enjoy!