Make this scrumptious dish with either fresh or frozen tofu. Another quick and easy tofu recipe loaded with flavors and colors.
Far from merely a way to preserve fresh tofu, frozen tofu has its own place in Chinese cooking. Naturally occurring during the cold winter month in north China, it has found its way in many delicious soups, vegetarian dishes and this scrumptious dish.
If you find yourself unable to cook that block of fresh tofu soon after purchase, just throw it in the freezer. It will keep well for month. Once frozen, the water inside tofu freezes in layers and small clusters; when thawed and drained, the tofu looks like a sponge, full of small holes and ready to take in all the wonderful flavors whichever dish it goes in.
You can replace frozen tofu with fresh tofu for this recipe. Increase simmering time to 8 minutes.
- 400 g fresh or frozen tofu (thawed and drained), cut into 2 cm cubes
- 1 cup shrimps
- 1 cup peas
- 1 tsp ginger, grated
- 3/4 tbsp oil
- 2 tsp soy sauce
- 2 tsp cornstarch mixed in 4 tbsp water for thickening (optional)
* Slowly pour the cornstarch mix into the boiling cooking liquid a little at a time, keep stirring until it turns translucent and reaches the desired thickness. Only use as much cornstarch mix as needed.