Shrimp and Tofu Casserole
Serves 4
15 mins prep
30 mins cook
45 mins total
A comforting Shrimp and Tofu Casserole made with garlic, ginger, scallions, shrimp, tofu, and a variety of savory sauces, perfect for warming up in the colder months.
0 servings
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1 : In a pot, bring water to a boil. Add the shrimp and blanch for about 20 seconds until they turn pink but are not completely cooked. 2 : Transfer the shrimp out and set aside. 3 : In a pan over medium heat, add oil. 4 : Add ginger, garlic, and scallion whites. Stir until fragrant, about 1 minute. 5 : Add carrots and mushrooms to the pan. 6 : Pour in 1 cup of water and season with the listed sauces. 7 : Bring the mixture to a light simmer. 8 : Add tofu, blanched shrimp, and snow peas. Mix gently. 9 : Prepare a cornstarch slurry by mixing 1 tbsp cornstarch with 1 tbsp water. 10 : Thicken the sauce with the cornstarch slurry. 11 : Drizzle seafood soy sauce and chiu chow chili oil over the casserole. 12 : Pour the content into a clay pot. 13 : Cover and simmer on low heat to keep it nice and hot and bubbling. 14 : Serve hot and enjoy!
