Stuffed Egg Tofu with Shrimp Recipe (with Video)

1. Prep your aromatics: mince 1 tbsp of ginger, thinly slice 2 scallions (separate the white and green parts), and mince the water chestnuts if using.
2. Peel and devein the shrimp if needed. Mince the shrimp into a paste with a knife.
3. In a small bowl, add the shrimp paste, 1 tsp Chinese cooking wine (Shaoxing), 1/2 tsp cornstarch, 1/2 tsp sesame oil, 1/8 tsp salt, and 1/16 tsp white pepper. Mix vigorously for 4-5 minutes or until bouncy. You can also use a food processor for this step instead.
4. Add the minced ginger, sliced scallions (whites), and minced water chestnuts if using. Mix well.
5. Prepare egg tofu by slicing off the uneven ends, then slice into 8 even slices. Spread the slices out on a plate and top with ~1 tbsp of the shrimp mixture. You can also carve out little pockets in the tofu for the shrimp if you’d like.
6. Steam for 9-10 minutes or until shrimp reaches 165F. While it steams, mix together all the sauce ingredients in a bowl, then cook over medium heat in a separate pan for 2 min or until it’s thickened slightly.
7. After it’s done steaming, remove carefully, then pour out any excess liquid from the plate (carefully!) and top it with the sauce. Garnish with the green parts of scallions and enjoy!