Tofu and Shrimp Steak
- Prep Time:
- Cook Time:
- Ready Time:
- 7 oz of firm tofu
- 5 medium raw shrimp cleaned and shelled
- one egg white
- vegetable oil one cup flour for frying
- one chopped scallion
- 1/2 cup of benny’s asian marinade see link in the instructions
- 1/2 cup of beef stock you can use vegatable stock to keep it vegitarian
- pickled ginger
- radish sprouts
- fresh cilantro
You will need my Asian marinade for the sauce which can be found here:
- 2 cups light soy sauce
- 3/4 cup brown sugar
- teaspoon sesame oil
- 1/2 cup rice wine vinegar
- 5 cloves of garlic minced
- large knob of ginger minced
- tablespoon toasted sesame seeds
Combine that with 1/2 cup of beef stock in a small pot and bring to a simmer and let reduce slightly keep tasting you will know when there is a perfect balance of sweet and richness should be a pretty thin sauce do look for anything gloppy.
To prepare the STEAK part put the tofu, shrimp and egg white into a food processor and blitz until smooth. Now into a bowl and add the scallions and mix well.
Now form an oval shape with the mixture on a plate (see photo) or you can make these into individual portions and put into the fridge for 30 min to set 60 min will get you best result.
Transfer the chilled tofu steak to a bowl with the flour and dredge all around. Be careful the tofu steak is very delicate and will break or mush apart so transfer it carefully and coat with flour carefully.
Hot pan vegetable oil about 1/4 inch in the pan and put the tofu steak in (again carefully) and let cook on the one side until its golden brown about 3-4 min. Turn over and let finish cooking an additional 2 min basting along the way to make sure all the sides get cooked as well.
Transfer to a serving plate and drizzle the sauce on top and around. Finish with the fresh cilantro, ginger,,radish sprouts and chives on top. You can substitute for other garnishes it’s up your taste.
Enjoy this one I am sure the vegetarians will be fans and maybe even a few meat eaters.