Shrimp Paste Tofu
“Shrimp Paste Tofu” is a classic local dish from the Jiaocheng and Fenyang regions in Lüliang, Shanxi Province. A well-prepared Shrimp Paste Tofu must have every piece of tofu evenly coated with shrimp paste. Whether in the pot or on the plate, the surface of the tofu is bubbling profusely, resembling crab eye bubbles. Therefore, Shrimp Paste Tofu is also called 'Open-Eye Tofu' in the local area.
Ingredients
Steps
Cut the firm tofu into evenly sized squares with a knife.
Pour enough cold water into a pot, put the cut tofu pieces into the pot, and heat them together over high heat. When the water temperature rises to around 90 degrees Celsius, reduce the heat to maintain a constant low temperature.
Once the tofu starts to float and feels firm to the touch, pour both the cooked tofu and water into a bowl and set aside.
Heat a wok over high heat, add an appropriate amount of cooking oil, and then stir in 1/2 tablespoon of shrimp paste.
Pour in 3 tablespoons of homemade Sichuan pepper water.
Cook briefly to allow the shrimp paste to dissolve into the Sichuan pepper water.
Drain the soaked tofu and add it to the shrimp paste mixture. Stir carefully with a spatula to ensure each piece of tofu is evenly coated. Cook over medium heat until the shrimp paste forms lots of bubbles on the surface.
Wash and cut the chives or scallions into small sections and peel and slice the garlic.
Add the chopped chives or scallions and garlic slices to the wok for flavor, then plate and serve.