Ingredients Jump to Instructions ↓

  1. 1/2 cup whole fermented black beans

  2. 1 1/2 pounds firm tofu (two 1 1/2-inch-thick squares), each cut into 8 triangles

  3. 3 tablespoons vegetable oil

  4. 24 medium shrimp (10 ounces), shelled and deveined

  5. Salt and freshly ground pepper

  6. 1/4 cup peeled and finely julienned fresh ginger

  7. 2 garlic cloves, minced

  8. 1/2 cup Chinese cooking wine

  9. 1/2 cup vegetable stock

  10. 1 teaspoon sugar

  11. 12 cilantro sprigs

Instructions Jump to Ingredients ↑

  1. In a bowl, cover the black beans with water and let soak for 10 minutes. Drain.

  2. In a wok, bring 2 inches of water to a boil. Set a bamboo steamer in the wok. Spread the tofu pieces on a heatproof plate and set it in the steamer. Cover and steam the tofu over moderately high heat for 5 minutes.

  3. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Transfer to a bowl. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add the ginger and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the black beans and stir-fry for 1 minute. Add the wine, stock and sugar and simmer until slightly reduced, 2 to 3 minutes. Transfer the tofu and shrimp to plates. Top with the sauce and cilantro and serve.


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