I need to record this dish somewhere for my boys to find in the future. They all licked it up and finished the meal so quickly, including my slowest eater! It is so easy to make and so tasty. The garlic and shrimp flavors are absorbed into the soft tofu. It’s a perfect additional side dish to any Chinese multi-dish dinner.
Ingredients:
- 10-12 shrimps (tiger shrimp for best results)
- 2 tubes egg tofu (or other soft tofu)
- 1 package konnyaku/konjac noodles (12 pieces)
- 3 cloves garlic, finely minced
- 2 tablespoon cooking oil (I used canola)
- 1 teaspoon fish sauce (or soy sauce as substitute)
- Pinch of salt
Soak frozen shrimps in cold water for about 10 minutes to defrost (skip this step if you’re using fresh shrimps). Remove all shells and devein. Rinse and drain the shrimps. Set aside.
Follow the instructions on the tofu tube packaging to remove tofu. There’s usually a suggested dotted line to make the initial cut, and then squeeze the tube out. Always use the sharp tip of a knife to pierce a hole first before cutting through for best results.
Afterwards, cut the tofu into inch thick circles. Lay flat onto a shallow steaming tray or plate. Repeat for the second tube of tofu to fill the bottom of the steaming tray. If you are using other soft tofu that are not in tubes, simply cut the tofu into slices that are about an inch thick, and lay each piece flat to cover the base of the steaming tray.
Remove packaging from konjac noodles and rinse. Place noodles on top of the tofu in the steaming tray. Place the shrimps in a single layer on top of everything.
In a small clean bowl, prepare the sauce. Mix 3 minced garlic cloves, 2 tablespoon cooking oil, 1 teaspoon fish sauce and a pinch of salt in the bowl. Spoon and drizzle all over the steaming tray. It’s okay if the sauce is in chunks. When it steams, everything will come together.
Steam for 10 minutes. Serve hot! Enjoy!
Carmen Cooking Diary 