Crispy Dried Shrimp and Pan-Fried Tofu Simmered Dish
Crispy Dried Shrimp and Pan-Fried Tofu Simmered Dish
Delicious Tofu and Dried Shrimp Side Dish for Lunchboxes
This dish features pan-fried tofu, chewy dried shrimp, and tender garlic scapes simmered in a savory sauce. The contrasting textures of the crispy tofu, crunchy shrimp, and chewy garlic scapes make each bite exciting. It’s a versatile dish perfect for children’s lunchboxes, as a side dish for meals, or even as a snack with drinks. Enjoy the delightful blend of flavors and textures!
Main Ingredients- 1/2 block Tofu (approx. 150g)
- 13g Dried Shrimp (about 1/3 cup)
- 37g Garlic Scapes (approx. 5-7 stalks)
- 1 Cheongyang Pepper (optional, for spicy flavor)
Sauce Ingredients- 2 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligodang (or corn syrup)
- A pinch of Toasted Sesame Seeds
- A little Cooking Oil (for frying tofu)
- 2 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Oligodang (or corn syrup)
- A pinch of Toasted Sesame Seeds
- A little Cooking Oil (for frying tofu)
Cooking Instructions
Step 1
Prepare all the ingredients for this delicious dried shrimp and tofu simmered dish. First, lightly pat the tofu dry with paper towels.
Step 2
Cut the prepared tofu into bite-sized pieces, about 1.5cm to 2cm thick, similar to the thickness of your finger. Cutting them too thinly might cause them to break apart, so aim for a substantial thickness.
Step 3
Heat 1-2 tablespoons of cooking oil in a non-stick pan over medium-low heat. Place the cut tofu pieces in the pan and fry them. Be careful to prevent the tofu from sticking to the pan.
Step 4
Gently turn the tofu pieces to ensure they are evenly golden brown and slightly crispy on all sides, including the edges. This step enhances the nutty flavor of the tofu.
Step 5
Once the tofu is nicely browned, carefully transfer the fried tofu to a separate plate. Frying the tofu beforehand helps it maintain its shape even after simmering in the sauce.
Step 6
In the same pan used for frying the tofu, add the dried shrimp and the cleaned garlic scapes (cut into 2-3cm lengths). Stir-fry them for about 30 seconds to 1 minute, just until the garlic scapes become fragrant. (If you prefer a spicier dish, add the finely chopped Cheongyang pepper at this stage.)
Step 7
Combine the sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, and 1 Tbsp oligodang. Pour this mixture into the pan and bring it to a boil over high heat.
Step 8
Once the sauce is boiling, carefully add the pan-fried tofu back into the pan. Gently place the tofu to avoid breaking it.
Step 9
Reduce the heat to medium-low. Quickly toss the tofu and other ingredients in the sauce using a spatula for about 2-3 minutes, allowing the sauce to coat the tofu evenly. Continue stirring gently to prevent sticking and burning. The dish is ready when it becomes glossy. Finish by sprinkling with toasted sesame seeds.
