Soft Tofu with Shrimp and Salted Egg Yolk

Yes! There are many delicious ways to cook tofu and this is one of them. Soft Tofu with Shrimp and Salted Egg Yolk is a Hong Kong style dish prepared with soft or silken tofu cooked with prawns in a flavourful sauce made with salted duck egg yolks.

If you like creamy dishes that melt in your mouth then our recipe for today is the one for you. Tofu is such a good ingredient, I am not sure why a lot of people hated this, probably the first time they tried tofu gave them a bad experience. I can totally understand that, because when you mistreat tofu, it can be really bad, but once its cooked properly with a really nice seasoning or sauce then it can be even better than meat dishes.

Tofu on its own is bland, hence cooking this has to rely on the seasonings, spices and sauces used on it as tofu can absorb tons of flavours specially those deep-fried firm ones but with soft tofu it’s a different thing as this type of tofu does not have a sponge like characteristic, instead they are dense block of soft coagulated soy milk. For soft tofu, its prized characteristic is its texture, they are a pleasure in your palate, its soft and silky and the best way to treat this is with a really nice sauce. Our recipe for today is one good example of that, creamy savoury filled salted duck egg yolks envelopes each cube with tons of umami, similar to Mapo Tofu. Enjoy it with rice by scooping that lovely sauce together with the soft tofu and shrimps, guaranteed it’s a tofu experience that will make you crave for more.

Soft Tofu with Shrimp and Salted Egg Yolk

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Hong Kong

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Description

Soft Tofu with Shrimp and Salted Egg Yolk is a Hong Kong style dish prepared with soft or silken tofu cooked with prawns in a flavourful sauce made with salted duck egg yolks.

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Ingredients

Units USM Scale 1x2x3x

• 400 g block of silken tofu, drained and cut into cubes
• 12 pcs medium sized shrimps, shelled and deveined, tail on, shells and head reserved
• 4 pcs salted duck egg yolks
• 2 cups water
• 2 stalks spring onions, white part minced, green parts sliced
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 2 tsp cornstarch, diluted in 3 tbsp of water
• 1 tbsp Chinese cooking wine
• 1/2 tsp ground white pepper
• 1 tsp sugar
• 2 tsp grated ginger
• salt
• oil

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Instructions

1. In a wok heat oil then add the shrimp shells and head, cook until toasty and bright red in colour. Mash the head with the back of a slotted spoon to extract the juices from the shrimp head then pour the 2 cups of water. Continue to mash until all flavours are extracted. Continue to boil in high heat until liquid is reduced to half of its original volume. Drain the wok into a colander reserving the liquid. Set it aside.
2. Using a clean wok add oil then sauté garlic, ginger and white parts of spring onions in medium heat.
3. Add the salted duck egg yolks mashing them as you stir fry, once it is bubbly add the Chinese cooking wine and oyster sauce.
4. Combine diluted cornstarch with the reserved liquid from boiling shrimp then pour it into the wok.
5. Add the prawns and tofu, bring it to a boil, gently mix to distribute ingredients evenly. Cook for a couple of minutes or until sauce has thickened.
6. Add the sugar then season with salt and ground ground white pepper.
7. Drizzle sesame oil on top then serve garnished with green sections of spring onions.

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