Mary Tang
Mary’s Happy Belly
For printable version and original post in English, please see:
http://www.maryshappybelly.com/chinese-steamed-tofu-shrimp-scallop/

Introduction written by the Fête Chinoise Team

We all know that food plays an immense role in culture. In our multicultural nation, we don’t need to look too far to find a variety of cuisines including multiple restaurants for Southern Chinese, Northern Chinese, Taiwanese, and Hong Kong-style foods. With the current quarantine, we thought it might be fun to introduce one of our favourite local food writers, Mary Tang, to our audiences. Today she will be sharing her famous recipe for silky steamed tofu with shrimp. In only 9 steps, you can make the great dish as an appetizer or as a main for dinner tonight! For those of you who normally do not make Chinese dishes at home, we think this is a great place to start.

美食是文化的重要組成部分。在加拿大這個文化多元的國家，不用花太大工夫，你就能找到經營不同風味菜餚的餐廳 — 南方菜、北方菜、台灣菜以及港式美食。在人人嚴格遵守社交隔離政策的日子裡，我們想為大家介紹一位本地的美食作家 — Mary Tang，她為我們帶來了簡易又美味的居家食譜，鼓勵人們多動手，為室內的隔離生活增添樂趣。Mary 的這道菜是有名的「絲絹豆腐蒸蝦」，僅需九個步驟；即可以當前菜，也能當主菜享用。如果你很少做中餐，這也是一道十分適合入門練手的中式菜餚。

Steamed tofu is a popular dish in Chinese cuisine where firm tofu is the base while the toppings may vary. Tofu is a great canvas in absorbing different sauces and seasoning and begs to be dressed up.

My parents normally top the tofu with seasoned ground pork and sweetened soy sauce. My in-laws love to keep the steamed tofu simple with diced green onions and soy sauce. This version is topped with shrimp and scallops, finished with a soy sauce that has a few added ingredients including sesame oil and ginger.

This version is fancy, looks beautiful, quick to prepare and make. With a bit of prep work, this dish takes less than 10 minutes of cooking time on the stove top making this dish perfect for both weeknights and a fancy dinner with guests. A fancy dish can be easy to make too!

豆腐就像是一塊乾淨的畫布，能接納各種調味、搭配各種點綴。蒸豆腐是一道十分受人們喜愛的菜肴，一般以老豆腐做底，淋汁和點綴因人而異 — 我的父母喜歡加入甜口醬油調味肉丁，我的公婆則只簡單加一點碎蔥和醬油。我要分享的這個版本主打大蝦和扇貝，味道鮮美又十分美觀，廚灶上的烹飪時間不到十分鐘。試過這個食譜，你會發現，精緻的菜肴也可以簡單易行！

Ingredients 食材與原料

5 tiger shrimps -peeled and deveined
5 scallops (Cut 1 cm thick)
5 square tofus (almost 2 pounds. Each tofu in the package was about 2 x 2 inches wide, and 2 inches high)
1/4 cup of scallions diced including the white parts
4 cups of water for steaming (Add more as needed)
1/3 cup of sesame oil

Shrimp marinade 醃蝦

1/2 tsp of sesame oil
Pinch of salt

Sauce 淋汁

1/4 cup of sliced ginger
2 tsp of sesame oil
1/4 cup of soy sauce
1/4 tsp of sugar

Instructions 烹饪方法

Peel and devein the shrimp. 剝去蝦皮并挑出蝦線。
Marinade the shrimp. Add the sesame oil and salt to the shrimp and mix well. Refrigerate for at least 30 mins to 4 hours. 醃蝦 — 加入香油和鹽，拌勻，冷藏半到4個小時。
Cut the scallops lengthwise and refrigerate until ready to use. 縱向切開扇貝，冷藏備用。
Dice some green onions and ginger, and set aside. 蔥、薑切絲備用。
Place the tofu on a plate. Add the shrimp and scallop on top of the tofu. It doesn't matter if the scallop or the shrimp goes first. 置豆腐於盤中，將蝦及扇貝擺放在豆腐上（蝦和扇貝擺放的上下位置可自行调整）。
Prepare the tofu for steaming. I used a wok and added water, and a trivet. Once the water boils, place the dish with the seafood topped tofu in the wok and close the lid. Steam for 6 minutes on high or until the shrimp turns pink. Remove from heat. 蒸豆腐 — 炒鍋加水，並在裡面放置一個蒸架。水燒開後，將準備好的菜盤放進去，蓋上蓋子。大火蒸6分鐘或蒸至蝦呈粉色即可。
As there will be lots of water from the tofu at the base of the dish, the water needs to be drained. Transfer the tofu into a new dish, or carefully drain the liquid using the same dish. 豆腐裡的水分會聚集在盤底 — 你可以小心地濾掉盤子裡多餘的水分，也可以將豆腐轉移到一個乾淨盤子裡。
In a separate pot, turn the heat on medium-high and add sesame oil, followed by the ginger. Cook for about 1 minute. The ginger should be cooked through but not deep fried. Adjust the heat as needed. Add the soy sauce and sugar. Mix well and turn off the heat. 製做醬汁 — 另起一鍋，依次加入香油和生薑絲，中高火烹調約1分鐘，最後加入醬油和糖，拌勻後關火即可。薑絲應烹飪至熟，但不至油炸，因此可根據需要調整火力。
Pour the sauce on top of the tofu. Sprinkle with green onions, drizzle the sesame oil and serve immediately. 將醬汁淋在豆腐上，點綴以蔥絲和香油，一道美味的絲絹豆腐蒸蝦就完成了！