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Tuesday, January 19, 2010

Steamed Silk Tofu Topped with Shrimp and Asparagus

Tofu is something I really love (seems like I love everything doesn't it?). Some people say it's tasteless but I think tofu has a naturally nutty taste, plus it absorbs the taste of any sauce it's cooked in extremely well. There are so many different types of tofu available as well that you can create endless dishes using just tofu as an ingredient. I'm partial to soft tofu because I love the silky smooth, melt in your mouth texture. I used regular soft tofu but you could use egg tofu as well for a more eggy taste.

Sweet yummy, ooey-gooey sauce

Steamed Silk Tofu with Shrimp and Asparagus

1 tube soft tofu
10 shrimp, peeled
5 asparagus shoots, ends trimmed and cut into 1" pieces
1 tablespoon oil

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon kecap manis (Indonesian sweet soy sauce)
1 teaspoon mirin
1/2 teaspoon freshly ground pepper
1 teaspoon sesame oil
3 tablespoons water
1 teaspoon cornstarch, dissolved in 1 tablespoon warm water

1. Mix sauce ingredients together, except for cornstarch slurry. Set aside.
2. Slice tofu into 1" thick slices and place on a heatproof plate. Place a steaming rack inside a wok or a large pot and fill water to 2" below steaming tray.
3. Heat water to boiling and place plate with tofu on steaming tray. Steam for about 5 minutes until tofu is hot. Drain water that is released from tofu.
4. Heat oil in pan and add shrimp and asparagus. Cook for 2 minutes until shrimp is almost cooked and asparagus is tender.
5. Add sauce ingredients and coat shrimp and asparagus well with sauce.
6. Cook for another minute until shrimp is fully cooked. Add cornstarch slurry and stir quickly as the sauce will thicken. If you want it more saucy, add another 1-2 tablespoons of water. If you'd like the sauce thicker, add more cornstarch slurry.
7. Top steamed tofu with shrimp and asparagus sauce and sprinkle green onions and serve hot.

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