Tofu with prawns, tomato and ham

Tofu with prawns, tomato and ham

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This recipe is based on one found in a great cookbook called Chinese Home-Style Cooking, purchased some years ago at the Foreign Languages Bookstore in Beijing. The combination of soothingly bland tofu, salty ham, rich prawns and juicy, bright tomatoes is a winner.

Ingredients

Quantity Ingredient
600g raw tiger prawns, peeled, cleaned and halved lengthwise
60ml clear rice wine
2 firm, ripe tomatoes
500g firm silken tofu
1 tablespoon vegetable oil
2 garlic cloves, crushed
75g chinese cured ham, finely chopped
2 spring onions, finely chopped
625ml Chicken stock
2 1/2 teaspoons cornflour

Method

  1. Combine the prawns and half the rice wine in a bowl. Stir to combine well, then set aside for 30 minutes.
  2. Meanwhile, bring a large saucepan of water to the boil. Cut the stem end off each tomato and use a sharp knife to score a small cross in the base of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, then remove using a slotted spoon and transfer to a bowl of iced water. Drain the tomatoes, then peel off the skins. Cut into quarters, remove the seeds, then cut the tomatoes into neat pieces about 1 cm square. Set aside.
  3. Cut the tofu into 1.5 cm squares and place in a heatproof bowl. Pour boiling water over the tofu, set aside for 2 minutes, then drain.
  4. Meanwhile, heat the oil in a large wok over a medium–high heat, then add the garlic, ham and spring onions and stir-fry for 1–2 minutes, or until fragrant. Add the undrained prawns and remaining rice wine and cook for 1 minute, then add the tofu and tomatoes and toss the wok to combine well. Add the stock, bring the mixture to a simmer and cook for 2–3 minutes, or until the prawns are cooked through.
  5. Combine the cornflour with about 1 tablespoon water and stir to make a smooth paste, then add to the simmering mixture in the wok. Stir gently to combine well, then cook for another minute, or until the mixture has thickened slightly. Transfer to a platter and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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