Description
A dish bubbling shrimp and silken tofu in a clay pot (Bao) with Taiwan's unique sweet soy sauce. Using unfried tofu keeps calories low while providing rich satisfaction.
Restaurants serving Shrimp and Tofu Clay Pot Stew
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled shrimp
- Silken tofu
- Garlic
- Oyster sauce
- Soy sauce
- Potato starch
Instructions
- [Authentic Recipe]
- Devein peeled shrimp, season with salt, wine, a little starch.
- Cube silken tofu large.
- Heat a little oil in a clay pot, sauté minced garlic and white scallion parts for aroma.
- Pour a sauce of water, soy, oyster sauce, a little sugar; boil.
- Add tofu, simmer ~
- mins until flavor permeates.
- Add shrimp last; when shrimp turns red, immediately thicken with starch slurry to finish.
Learn more Spice, substitutes, tips
Key spices
Seafood aroma of oyster sauce and scorched garlic
Substitutes at Japanese supermarkets
Squid or scallops (delicious with other seafood too)
Pairing
White Rice、Warm Taiwan tea
Trivia
[For Everyone] Dishes named 'Bao' in Taiwanese restaurants refer to stew-like dishes bubbled piping hot in clay pots. Usually uses fried tofu (like egg tofu), but substituting silken tofu as a diet spec drastically cuts calories. Gooey tofu coated in shrimp-dashi gravy makes white rice unstoppable—a dangerous healthy food.
Eating tips & etiquette
[Unique Eating] Line the bottom of the clay pot heavily with boiled 'broccoli' or 'napa cabbage' before simmering tofu and shrimp, letting veg absorb all the supreme umami sauce!
Allergen
Shrimp, Soy, Wheat