Tomatoes Stew with Tofu

Tomatoes Stew with Tofu


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The fresh tomatoes are stewed into a deliciously thick sauce in this recipe. The shrimp gives the sauce an extra zing. The extra crunch comes from the Chinese celery! If you don't have any Chinese celery, don't worry! Any other herb of your liking will do. The tofu cubes will also simmer and come out beautifully with the sauce with minimal mashes. Enjoy!

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  • 2 tomatoes
  • 1 bunch Chinese celery, discard leaves and dice the stalks
  • 1-2 pieces silken tofu
  • 8 pieces shrimp, diced
  • 2 cloves of garlic, finely chopped
  • 1 tsp. oil
  • 1/2 C. water
  • Seasonings
  • 1/3 tsp. salt, or to taste
  • 1/4 tsp. ground white pepper
  • Marinades for shrimps
  • pinch salt
  • pinch ground white pepper
  • Seasonings for tofu
  • 2 C. water
  • 2 tsp. salt
  • Corn starch mixture
  • 1 tsp. corn starch
  • 2 tsp. water

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Dissolve salt in water for seasoning tofu. Soak tofu in the salted water for about half an hour. Right before cooking, drain off water, pat dry tofu and cut it into about 1 centimeter cubes. I season the tofu in advance because it will be simmered very briefly in the sauce.

Make a cross cut on the skin of the bottom side of each tomato. In a saucepan, bring water (sufficient for covering the tomatoes) to a boil, blanch tomatoes for a minute or so. Heat off, spoon out tomatoes; let cool a while and you shall find it easy to peel off their skins along the cross, which actually cracks. Cut them into chunks and seed them if any.

Heat one teaspoon of oil in a pan over medium heat. Sauté garlic until fragrant, then toss in tomatoes and stir fry, 1-2 minutes. Pour in half cup of water, turn heat to medium-low and let simmer for 10 minutes or when the mixture is reduced to about two-third of its original amount and most tomato chunks are broken down. Mash any bigger pieces of tomato flesh with a spoon, if there is any.

Stir in shrimps, Chinese celery (I keep one table spoon for garnishing), and seasonings. Lastly, gently put in tofu. When the sauce boils again, stir well the corn starch mixture, add it in bit by bit to thicken the sauce according to your liking. Move the tofu cubes to one side if you don’t want to mash them while thickening the sauce. Dish up, garnish with Chinese celery. I serve this hot with rice. Enjoy yours.

This recipe is from the great blog, Taste Hong Kong.

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