© Tina Rupp
Steamed Tofu with Shrimp and Black Bean Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Corinne Trang, author of Essentials of Asian Cuisine, offers this pungent, garlicky take on the Chinese dish of tofu stuffed with shrimp in black bean sauce. The shrimp here are stir-fried just until they curl and served alongside firm tofu.
- 1/2 cup whole fermented black beans
- 1 1/2 pounds firm tofu (two 1 1/2-inch-thick squares), each cut into 8 triangles
- 3 tablespoons vegetable oil
- 24 medium shrimp (10 ounces), shelled and deveined
- Salt and freshly ground pepper
- 1/4 cup peeled and finely julienned fresh ginger
- 2 garlic cloves, minced
- 1/2 cup Chinese cooking wine
- 1/2 cup vegetable stock
- 1 teaspoon sugar
- 12 cilantro sprigs
- In a bowl, cover the black beans with water and let soak for 10 minutes. Drain.
- In a wok, bring 2 inches of water to a boil. Set a bamboo steamer in the wok. Spread the tofu pieces on a heatproof plate and set it in the steamer. Cover and steam the tofu over moderately high heat for 5 minutes.
- Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Transfer to a bowl. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add the ginger and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the black beans and stir-fry for 1 minute. Add the wine, stock and sugar and simmer until slightly reduced, 2 to 3 minutes. Transfer the tofu and shrimp to plates. Top with the sauce and cilantro and serve.