Tofu Puffs and Shrimps Stir-Fried with Chinese Celery | BIG Bites MY

Tofu Puffs and Shrimps Stir-Fried with Chinese Celery

I love the different textures and flavors in this dish
- The spongy texture of the tofu puffs that are full of gravy and flavor when you bite into it
- The crunchy and fragrant Chinese celery
- And the springy shrimps

With preparation and cook time of under 30 minutes, this is really SO EASY LAH! The recipe shown here feeds one to two, just double up accordingly if you are cooking for more.

A complete dish of protein and greens to go with hot rice!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 15 minutes

Cooking time: 20 minutes

Serving: 1 - 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• Shrimps:
• 8 medium sized shrimps
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon soy sauce
• 1/8 teaspoon white pepper
• 1 bunch of Chinese celery
• 8 - 10 pieces tofu puffs
• 1 tablespoon cooking oil
• 1 tablespoon chopped garlic
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1/8 teaspoon white pepper
• 390ml water
• 1 teaspoon corn flour

Method:

1. Shrimps:
• Add white pepper, soy sauce and oyster sauce to shrimps and mix well. Set aside to marinate.
2. Cut tofu puffs into thirds (one tofu puff - 3 pieces)
3. Clean Chinese celery well (there's usually a lot of soil stuck on it). Cut into 1-inch lengths.
4. Heat 1/2 teaspoon of oil over MEDIUM HIGH heat. Pan fry shrimps until 80% cooked. I like it a bit charred on the outside for more flavor. Remove and set aside.
5. Heat up remaining oil over MEDIUM LOW heat
6. Add garlic and saute until lightly browned and fragrant
7. Add 125ml (1/2 cup) of water
8. Add oyster sauce, soy sauce and white pepper. Bring to boil. 
9. Add tofu puffs and simmer for a few minutes
10. Add another 125ml (1/2 cup) of water and continue simmering (Tofu puffs are like little sponges. If it dries up, add more water)
11. Taste and flavor to your liking
12. Add Chinese celery
13. And add another 125ml (1/2 cup) of water. Simmer for another minute or two.
14. Taste again and adjust seasonings to your liking, if needed
15. Add 1 tablespoon of water to corn flour. Add cornstarch slurry bit by bit to thicken gravy to your liking.
16. Add shrimps and simmer for another minute and the dish is ready to be served

Notes:

• Adjust the amount of water used using your own judgement - it depends on how spongy and absorbent the tofu puffs are and also how much gravy you want in the dish.
• I usually add water bit by bit because it's easier to just add water as the liquid in the pan evaporates during cooking than to add all in one go and try to deal with a soupy concoction.