Shrimp and Tofu (虾仁豆腐)

I apologize for the… not-so-appetizing picture. I really need to get one of those spiffy big black cameras that give great depth of field… I currently use a digital camera, which isn’t so bad for creating memories on the go, but food blogging definitely requires better pictures than a digital camera can give. I’m so jealous! My friend Jono has a wonderful camera (but then again, he’s crazy about cameras, so he deserves it). He really does take nice pictures though. If you can, you should take a look at his photo album on Picasa! He does some pretty crazy stuff with light sticks and whatnot… I’m not really sure how it works. But it’s still cool. :D

On a different note, it’s another dish featuring tofu! As you know, tofu is by far my favorite thing… ever. That and ribbons. I love ribbons. But you can’t really eat ribbons, so… tofu it is!

And… it’s April already! I can’t believe it. My first year at UCLA is almost over, and I’m super excited for what’s coming up ahead. This past week I’ve been rushing for a pre-medical fraternity called PhiDE, and it’s been really fun. From the BBQ to the bonfire (my first ever!), I fell more and more in love with the actives, my fellow rushees, and the atmosphere in general. I actually just had my interview this morning… I was a little nervous, so I probably didn’t do as well as I could have, but I guess interviewing is just going to be a skill I need to practice. After all… practice makes perfect! Just like cooking. On to the recipe!

Shrimp and Tofu

½ pound shrimp

2 tsp rice wine

1 tbs tapioca starch

3 (12-ounce) cartons of tofu

2 bunch scallions

3-4 thin slices of ginger

1 tbs soy sauce

1 tbs oil

Salt

Pepper

1. Peel and devein the shrimp, if it’s not already peeled and deveined.

2. Rinse the shrimp in saltwater, then pat dry with a paper towel.

3. Pour the rice wine on the shrimp, mix a little, then add the tapioca starch. Stir until fully incorporated.

4. Let the shrimp sit. Meanwhile, chop up the scallions and slice the ginger.

5. Heat a wok on high heat with the oil. When heated, toss in the scallions and ginger and stir-fry for a minute (爆香*).

6. Throw in the shrimp, and continue stirring until the shrimp are cooked (when they turn orange in color).

7. Meanwhile, cut the blocks of tofu into smaller chunks (but not too small, or else they’ll disintegrate into a blobby mass of tofu, which doesn’t look good… but still tastes good!)

8. Take out the shrimp, and gently place the tofu blocks in. Stir around as gently as possible (so you don’t break up the tofu) until the tofu is well heated. Add in the soy sauce and continue stirring for another minute or so.

9. Add the shrimp back in with the tofu, and stir-fry everything (gently!) for another 2-3 minutes. During this time add in salt and pepper to taste.

10. Serve and eat with rice! (:

*爆香, or "baoxiang" is a phrase that describes stir-frying aromatic vegetables (garlic, onions, scallions, ginger, etc) in oil.