Tofu with Shrimp Caviar

Ingredients

• Soy Sauce 0 fl oz
• Herbed Tofu 5 oz
• Chicken Egg 1 piece
• Dried Squid 1 tablespoon
• Butter 5 oz
• Sea urchin roe 0 oz
• Ginger 0 oz
• Apple Wine 0 fl oz
• Sugar 0 oz
• Pasta shells 5 oz
• Scallions 5 stalks
• Chicken Broth 5 fl oz
• Starch film 5 oz
• Shallot 4 heads
• Saffron a pinch
• Garlic 2 cloves
• Mild Chili Spice 2 pieces
• Sichuan pepper 0 oz
• Star anise 1 piece
• Banana Leaves 5 pieces

Step-by-Step Guide

Step 1

Make onion oil: melt the butter, then add finely chopped green onions, 2 shallots, garlic, chili, Sichuan pepper, and a star anise. Bring to a boil, remove from heat, and let it steep for 1.5 hours, then strain.

Step 2

Finely dice the ginger and shallots. Sauté the ginger and shallots in a wok with a third of the shallot oil, then add sugar and Chinese rice wine, and simmer for a while. In the remaining shallot oil, add the shrimp shells and lime leaves, bring to a boil again, and let it sit.

Step 3

Pour chicken broth, soy sauce, and saffron into the sauce. Add a little starch to thicken it. Finally, stir in the shrimp roe.

Step 4

Cut the tofu into cubes, coat them in cornstarch, then dip in egg. Fry in hot oil. Next, combine the fried tofu with the sauce and strained shrimp oil. When serving, sprinkle with dried shrimp.