How to Make Tofu With Dried Shrimp Sauce 8 Steps (with Pictures)

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Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets. In a medium bowl, whisk together the yogurt and milk. In another, bowl whisk 1/2 cups of the starch and all of the seasonings. In another bowl, add the bread crumbs and coconut.

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Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove. Use oil left in pan and sauté the ginger root and green onions until fragrant. Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes. Add shrimp back in and #4 to the stir to thicken.

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Heat 4 cups of oil in a wok or small pot to 375 degrees. While you're waiting for the oil to heat up, mix the ingredients for the dipping sauce in a small bowl and set aside—sugar, light soy sauce, dark soy sauce, and scallions. Use a metal spatula to carefully pick up a block of tofu and slide it into the oil.

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Do not use silken tofu for this recipe—it is too delicate and will fall apart when fried. Cut the tofu into blocks about 1 in by 1.5 in by 1.5 in in size. You can usually get 10-12 such pieces out of a standard block of tofu. Gently pat the tofu pieces dry with a paper towel, then set aside on a paper towel-lined plate to air dry.

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Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: season with salt and pepper. Cook the protein: Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned chicken, shrimp or tofu until cooked through.

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In a large bowl mix soy sauce, vinegar, ginger, cornstarch, red pepper flakes, sugar and salt; ix well. Add the shrimp and tofu, gently fold to coat evenly. Let stand about 10 minutes. Place wok or large heavy skillet over high heat. Allow it to get very, very hot; about 5 minutes. Add oil, swirling to coat.

Free photo Shrimp, Seafood, Food, Gourmet Free Image on Pixabay 400572

Directions: Slice the tofu into 1/2" squares. Put into a dish and cover with boiling water for 20 minutes at least. Defrost shrimp by running under water for about 5 minutes. Dry the shrimp as much as you can. Heat your wok to high, add oil. Slip in the slices of ginger and stir a few times to release aromatics.

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Pour in chicken stock and bring to a boil. Reduce heat to medium. Add tofu and peas, season with salt and pepper, then return to a simmer. Mix cornstarch with a little water to form a thin paste. Stir cornstarch into soup and continue to simmer until clear and thickened, about 1 minute. Stir shrimp back into soup and serve.

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Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside. Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over.

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Add vegetable medley to the hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add the noodle substitute and the hoisin sauce mixture to the vegetables in skillet; stir to coat. Return the shrimp to the skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced scallions.

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Rinse the shrimps, drain and set aside. In a large skillet, add the cooking oil. Over medium high heat, pre-fry the whole slab of tofu. Brown each side for 1 to 2 minutes. Remove from pan and drain on paper towels to remove excess oil. Place on a platter and cut up into 1-inch sized cubes. Set the tofu aside for later.

Playing with Flour Shrimp with lobster sauce (because I love Chinese

Add the peppers and tofu. Cover and cook for 3-5 minutes. Add the baby corn, and then shrimp. Cover and cook for 1-2 minutes more, or just until the shrimp are cooked. Add the sprouts and lime juice. Taste the sauce and add the remaining soy sauce if needed. Ladle the curry sauce over rice or rice noodles. Garnish with fresh cilantro leaves.

Playing with Flour Shrimp with lobster sauce (because I love Chinese

Heat up a wok or pan. Add 1 tablespoon of oil. Add the dried shrimp and fry until fragrant. Add 3 tablespoons of water and the soy sauces. Adjust to taste. Remove from heat and set aside. Drain off excess water from the steamed tofu. Pour the shallots together with the oil and the dried shrimp on top of the tofu.

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Add 3 Tablespoons of oil to the wok or pan and then start cooking the shrimp for a couple mins. Next add the red onions, green onions, sliced ginger and 1/2 teaspoon of minced garlic and stir for for a several seconds. Then add the boiled tofu, cooking sherry wine, oyster sauce, a pinch of white pepper, chicken broth, green peas, 1 teaspoon of.

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Stir-fry for 3-4 minutes until the vegetables are slightly tender. Push the vegetables to one side of the skillet and add the tofu cubes and shrimp to the other side. Cook for 2-3 minutes until the tofu is lightly browned and the shrimp turns pink. Stir in the red curry paste, coating the tofu, shrimp, and vegetables evenly.

How to Make Tofu With Dried Shrimp Sauce 8 Steps (with Pictures)

Marinade the shrimp. Add the sesame oil and salt to the shrimp and mix well. Refrigerate for at least 30 mins to 4 hours. Cut the scallops lengthwise and refrigerate until ready to use. Dice the green onions and set aside. Place the tofu on a plate. Add the shrimp and scallop on top of the tofu.