Tomato and Shrimp Braised Fresh Tofu Skin

Why people make this dish

Years ago, sailing the Li River near Yangshuo in Guilin, Bro Niu 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.

Who it suits / who should be cautious

• Anyone wanting a light, savoury, appetite-whetting dish — tomatoes are well loved for everyday eating
• Use fully ripe red tomatoes only; avoid green, under-ripe ones (which contain solanine). Those with shellfish allergies should skip the shrimp

Why these ingredients (the food-therapy logic)

• Tomato (fan qie): much loved for everyday wellness and traditionally associated with antioxidant support.
• Fresh shrimp (xian hai xia): adds savour and protein, lifting the whole dish.
• Fresh tofu skin / yuba (xian fu zhu): a light, plant-based base that soaks up the tomato.

Ingredients (2 to 3 servings)

Ingredient	Amount	Notes
Tomatoes (fan qie)	2	Peeled, cut into coarse pieces
Fresh sea shrimp (xian hai xia)	6 liang (~225 g)	Shelled, deveined
Fresh tofu skin / yuba (xian fu zhu)	4 liang (~150 g)	Cut into pieces
Frozen green peas (qing dou)	2 tablespoons	Blanched
Minced ginger (jiang rong)	1 teaspoon
Ketchup, sugar, vinegar	to taste	Seasoning

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Jean): Tomatoes are so powerful! I have heard there are very large, uniformly sized tomatoes on the market — could those be genetically modified? I usually buy medium ones with a little green. Bro Niu: Very large tomatoes may be genetically modified — better to pick normal medium ones. But note: green tomatoes contain solanine, the same toxin as sprouted potatoes; leave a green tomato to ripen until fully red and the solanine disappears, so always eat tomatoes fully red and ripe.
• Q (阿肥): This dish is so appetizing because of the tomato — thanks for the idea! I eat tomatoes twice a week and find them very good. Bro Niu: Tomatoes are indeed very beneficial and traditionally associated with anti-ageing support. Eat them often, but not on an empty stomach so as not to upset digestion. When eaten raw, peel them first to avoid any residue on the skin.

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Published October 8, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.