Prawns and Tofu Stir-Fry

  • Yield:4 servings
  • Time:
    11 mins, 30 secs show details
Tags: Asian, Chinese, main dish, seafood

Ingredients

  • For the Prawn Marinade
  • 400 grams
    prawns, peeled and deveined
  • 1
    egg white
  • 1 teaspoon
    cornstarch
  • ½ teaspoon
    salt
  • For the Sauce
  • 1 cup
    chicken stock
  • 2 tablespoons
    Shaoxing wine
  • 1 teaspoon
    sugar
  • ¼ teaspoon
    white pepper
  • Stir-Fry Ingredients
  • 300 grams
    firm tofu, cut into 2cm cubes
  • 3 tablespoons
    peanut oil
  • 2 tablespoons
    ginger, finely julienned
  • 4
    spring onions, cut into 3cm lengths
  • 100 grams
    shiitake mushrooms, sliced
  • 1
    carrot, sliced on the diagonal
  • 2
    tomatoes, cut into wedges
  • ½ cup
    green peas, fresh or frozen
  • For Thickening
  • 1 tablespoon
    cornstarch
  • 2 tablespoons
    water, cold
  • 1 teaspoon
    sesame oil
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Equipment

  • wok
  • small bowls for mixing

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Preparation

  1. 5 mins

    Marinate prawns with egg white, cornstarch, and salt for 5 minutes.

  2. Heat wok over high heat until smoking. Add oil and swirl to coat.

  3. 2 mins

    Stir-fry prawns until just pink and cooked through, about 2 minutes. Remove and set aside.

  4. 30 secs

    In the same wok, add ginger and white parts of spring onions. Stir-fry until fragrant, about 30 seconds.

  5. 2 mins

    Add tofu, mushrooms, carrot, and peas. Stir-fry for 2 minutes until vegetables start to soften. (Be gentle with the tofu so it doesn't break up completely)

  6. 2 mins

    Pour in stock mixture and bring to the boil. Add tomatoes and cook for 2 minutes.

  7. Return prawns to wok. Mix cornstarch with cold water and stir through to thicken the sauce.

  8. Remove from heat, drizzle with sesame oil, and scatter over green parts of spring onions. Serve immediately with jasmine rice.

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