Taiwanese🍚 Starches

Shrimp and Tofu Gravy Over Rice

Name: Shrimp and Tofu Gravy Over Rice
Total time: 35 min
Cuisine: Taiwanese
Ingredients: 12 Shrimp; 350 g Tofu; 3 Fresh mushrooms; ~1½ cups Snow peas; 2 White part of scallion; 3 cloves Garlic cloves; 500 ml Kombu and bonito broth; 25 ml Soy sauce; 15 ml Sake; 15 ml Mirin; 1 tsp Sugar; ~½ tsp Salt; ~¼ tsp White pepper powder; 10 g Cornstarch; 50 ml Water (for cornstarch slurry); ~2 tbsp Olive oil; ~1 tsp Sesame oil

⏱ 35 min

A comforting homestyle dish featuring fresh shrimp and silky tofu simmered in a savory kombu-bonito broth-based sauce, served over steamed rice. The tender shrimp and soft tofu create a delightful combination of textures and flavors.

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

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Ingredients

Shrimp12
Tofu350 g
Fresh mushrooms3
Snow peasAs desired, or any preferred vegetables~1½ cupsest.
White part of scallion2
Garlic cloves3 cloves
Kombu and bonito broth500 ml
Soy sauce25 ml
Sake15 ml
Mirin15 ml
Sugar

Steps

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1
Clean the shrimp by removing the shell and head, then devein by slicing along the center line. Gently wash in a mixture of salt, cornstarch, and cold water to remove slime and odor, then pat dry.
2
Marinate the shrimp with salt, sugar, white pepper, sake, and cornstarch. Mix thoroughly to season evenly, then refrigerate until ready to use.
3
Prepare the aromatics and vegetables: mince the white parts of scallion, slice the mushrooms after removing the stems, and mince the garlic cloves.
4
Heat olive oil in a pot over medium heat. Add the scallion whites and minced garlic to release their aroma. Once fragrant, add the mushroom slices and stir-fry until they release moisture and develop a light golden color.
5
Deglaze the pot with sake, soy sauce, mirin, and sugar. Let the sauce simmer briefly to develop its aroma, then add the kombu-bonito broth and stir well.
6
Gently add the whole block of tofu to the broth. Use a spatula to carefully break it into desired sizes while simmering (avoid cutting too small to prevent it from crumbling). Reduce heat to low and simmer for 10-12 minutes to let the tofu absorb the flavors.
7
Once the tofu is cooked, carefully add the refrigerated shrimp one by one, gently stirring until they turn pink.
8
Thicken the sauce by adding the cornstarch slurry in 3-4 batches, stirring gently with a spatula each time and adjusting the thickness as needed.
9
Add the snow peas or other preferred vegetables. If pre-blanched, add directly; otherwise, let them cook in the broth until tender.
10
Finish by sprinkling white pepper and sesame oil over the gravy. Serve the shrimp and tofu stew over hot steamed rice.

Shrimp and Tofu Gravy Over Rice

Ingredients

Steps

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