Tomato and Shrimp Braised Fresh Tofu Skin

Why people make this dish

Years ago, sailing the Li River near Yangshuo in Guilin, Nourilo had a few simple home-style dishes on a tour boat. One — tomato and green pea braised yuba — was wonderful, made from the plainest ingredients. Back home he could never quite recreate that magic; perhaps it was the water, the scenery, the easy mood. But he found that tossing in a few fresh shrimp and a little ketchup makes it taste a great deal better. It is a bright, appetite-whetting dish that comes together fast on a busy night.

Method

1. Cut the fresh tofu skin into pieces; peel the tomatoes and cut into coarse chunks; shell and devein the shrimp, then lightly marinate with cooking wine and cornstarch; blanch the peas.
2. Heat oil, fry the minced ginger until fragrant, add the shrimp and stir-fry until fragrant, then set aside.
3. Add the tomato and tofu skin to the wok and stir-fry until fragrant.
4. Add seasoning and a little water, and braise for 5 to 7 minutes.
5. Return the shrimp and peas, splash in a little wine, toss a few times, and plate up.

Nourilo’s Tips

To peel a tomato easily, score a cross on the top, dip it briefly in hot water, and the skin slips right off.