Chinese Stir Fried Tofu and Shrimp with Peas (Sha Ren Tofu)

A light and flavorful tofu dish which I adapted from Weichuan's 1994 cookbook Tofu! Tofu! Tofu! and Andrea Nguyen's Asian Tofu. I like to use soft tofu for this recipe because its silky texture pairs well with the light sauce. 

Ingredients:
1 lb. medium shrimp, shelled & deveined
1/2 tsp. salt
1 tbsp. rice wine

Sauce:
2 cups light chicken stock (2 cups water + 1 tbsp. chicken base)
2 tbsp. soy sauce
1 tbsp. sesame oil
1/4 tsp. white pepper
2 tbsp. oyster sauce

1 tsp. sugar

Cornstarch Slurry:
2 tbsp. cornstarch
2 tbsp. water

2 14-oz. boxes soft tofu, cut into cubes and drained well
1 tbsp. minced fresh ginger
6 scallions, minced
4-5 cloves garlic, minced
8 oz. button, shiitake, oyster mushrooms, sliced (optional)

1 tomato, diced or 8 cherry tomatoes, quartered (optional)
3-4 tbsp. vegetable oil

1/2 cup green peas or edamame

1. First, prepare the shrimp according to Bee-Yinn Low's method, How to Make Your Shrimp Bouncy http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html .  You can do this up to one day in advance.

2. Once the shrimp has been prepped (i.e., made "bouncy"), stir in 1/4 tsp. of salt and 2 tsp. of rice wine. Let marinate for 20-30 minutes. 

3. Divide the minced ginger, scallions and garlic into two portions.

4. Add the vegetable oil and heat over high heat in a saute pan or wok. Saute half of the ginger, scallions and garlic until fragrant, about 15 seconds. Add the shrimp and cook over high heat for another 30 seconds to 1 minute, or until the shrimp is partially cooked. Remove to a plate & set aside. 

5. Return the pan back to the heat and add the remaining ginger, scallions and garlic (add additional oil if needed) and saute for a few seconds over high heat; add the sliced mushrooms & diced tomato, and sauté until softened, about 1-2 minutes. Add the sauce and tofu and bring the mixture up to a boil. Cover, reduce heat, and let simmer for 8-10 minutes. 

6. Stir in the shrimp and peas, quickly bring back up to a boil, then stir in the cornstarch slurry. Cook for 10-20 seconds or until the sauce has thickened. Do not overcook the shrimp!

7. Serve as-is, or with steamed white rice. 

After the shrimp has been prepped to be "bouncy," stir in 1/4 tsp. of salt and 2 tsp. of rice wine. Let marinate for 20-30 minutes.  

Soft tofu. 

Cubed soft tofu, minced scallions, garlic and ginger.  

Light soy sauce, rice wine, chicken base, white pepper, and sesame oil.  

Sauce ingredients, cornstarch slurry, and green peas.  

Saute half of the minced ginger, garlic and scallions.  

Add the shrimp and saute briefly until partially cooked. 

Remove the shrimp to a bowl and set aside.  

In the same pan, saute the remaining minced garlic, ginger, and scallion. If using sliced mushrooms and diced tomato, add at this time and cook another 1-2 minutes until they are softened.

Add the sauce ingredients.  

Add the tofu.  

Cover and simmer for 10 minutes.  

Add the shrimp and green peas.  

Bring the mixture back up to a boil and stir in the cornstarch slurry. Cook, stirring constantly for 20-30 seconds, until the sauce has thickened. 

Plate and serve with steamed white rice on the side.