Bean curd(tofu) is becoming somewhat of a widespread phenomenon—nearly everyone has heard of it, but few have actually tasted it or know how it can be cooked.
As bean curd(tofu) is one of the most diverse ingredients and its texture allows it to soak up the flavours of other dishes and ingredients. Also, because it comes in both firm and soft varieties, it can be used to make anything from soup to veggie burgers.
The recipe I am showing you here is "Frozen Bean Curd(Tofu) Soup with Shrimps". So it is always very handy to freeze some fresh tofu when you don't want to eat it right after you bought it.(Fresh bean curd requires you to change the water once a day or two.)
Ingredients:
1. 500g - 800g frozen bean curd(tofu);
2. 100g - 120g shrimps;
3. 3 spring onions, chopped;
4. 1 inch root ginger, minced;
5. 25g fresh coriander, chopped;
6. 1 tablespoon Chinese rice wine or dry sherry;
7. few drops sesame oil;
8. salt;
9. half teaspoon ground Szechuan pepper;
10.1.5 litres chicken or fish stock;
11.chicken powder(optional);
12.2 tablespoons groundnut oil(peanut oil).
Serves 4-6
Nutritional Information(per serving)
Calories: 184.3
Protein: 14.7g
Carbohydrate: 7.2g
Sugar: 3.3g
Fat: 10.6g
-Saturates: 1.0g
Direction:
1. Heat oil in a preheated wok, add spring onions and root ginger into the wok and stir fry for few seconds.
2. Pour the stock into the wok and bring it to boil.
3. Add the frozen bean curd(tofu) in the stock and bring it to boil again.
4. Add the shrimps, Chinese rice wine and Szechuan pepper to the soup, mix it well together. Add more water if necessary, seasoning with some salt.
5. Reduce the heat to low and simmer the soup for 10 minutes.
6. Add the sesame oil, chicken powder(optional), fresh chopped coriander and serve immediately.
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