Cantonese Seafood Tofu Pudding

Ingredients

• 1 cup cup dried soybeans
• 1 tsp tsp GDL (glucono delta-lactone) coagulant
• 6 oz oz fresh shrimp
• 4 oz oz scallops
• 1.5 cups cup chicken stock
• 1 tbsp tbsp oyster sauce
• 1 tbsp tbsp light soy sauce
• 2 tsp tsp cornstarch
• 1 egg white(optional)
• 3 slices ginger
• 2 scallions
• 1 tsp tsp sesame oil
• 1 tbsp tbsp Shaoxing wine(optional)
• 1/4 tsp tsp white pepper

Instructions

1. 1

   Soak dried soybeans in water for 8 hours or overnight (or use quick-soak boiling method for 1 hour to fit the prep window).

2. 2

   Blend soaked soybeans with 4 cups water, strain through cheesecloth, and bring the soy milk to a boil, stirring to prevent scorching (about 20 minutes).

3. 3

   Dissolve GDL in 2 tbsp warm water in a heatproof bowl. Pour hot soy milk from height into the bowl without stirring, cover, and let set undisturbed for 20 minutes until silky tofu pudding forms.

4. 4

   Gently scoop the tofu pudding into 2 shallow heatproof bowls and smooth the surface. Steam over medium heat for 10 minutes to firm up.

5. 5

   Meanwhile, pat shrimp and scallops dry. Toss with egg white, 1 tsp cornstarch, Shaoxing wine, and a pinch of white pepper; rest 10 minutes.

6. 6

   Blanch the seafood in simmering stock with ginger for 2 minutes until just opaque; remove and reserve the stock.

7. 7

   Strain the stock, return to a pan with oyster sauce, light soy sauce, and white pepper. Simmer 3 minutes, then stir in cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until glossy.

8. 8

   Return seafood to the gravy, drizzle in sesame oil, and spoon the hot gravy over the steamed tofu pudding. Top with sliced scallions and serve immediately.