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.
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!
