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1. Press the tofu between paper towels with a weight for 10 minutes, then cut into 1.5 cm cubes. Pat the shrimp very dry and toss with the salt and white pepper. Whisk the light soy sauce, Shaoxing wine, rice vinegar and toasted sesame oil in a small bowl.
450 g Extra-firm tofu,
700 g Raw large shrimp, peeled and deveined,
3 tbsp Light soy sauce,
2 tbsp Shaoxing wine,
1 tbsp Rice vinegar,
1 tbsp Toasted sesame oil,
0.5 tsp White pepper,
0.5 tsp Salt
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2. Heat a large wok or skillet over high heat until smoking, then add half the neutral oil. Sear the tofu in a single layer for 4 to 5 minutes, turning occasionally, until golden on most sides. Transfer to a plate.
1 tbsp Neutral oil (avocado or peanut)
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3. Return the wok to high heat. Add the shrimp in a single layer, in two batches if needed to avoid crowding, and sear for about 1.5 minutes per side until pink and just cooked through. Transfer to the plate with the tofu.
700 g Raw large shrimp, peeled and deveined
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4. Add the remaining neutral oil to the hot wok, then stir-fry the mushrooms for 3 to 4 minutes until browned and their moisture has cooked off. Add the ginger and scallion whites for 30 seconds, then the garlic for 10 seconds until fragrant.
250 g Cremini mushrooms, sliced,
2 tbsp Fresh ginger, grated,
5 clove Garlic, minced,
4 piece Scallions, whites and greens separated,
1 tbsp Neutral oil (avocado or peanut)
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5. Add the cabbage and stir-fry for 3 to 4 minutes until crisp-tender and lightly charred at the edges. Push the vegetables aside, add the cauliflower rice and stir-fry for 2 minutes until just tender.
0.5 head Green cabbage, thinly sliced,
600 g Cauliflower rice
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6. Return the tofu and shrimp to the wok, pour in the sauce and toss for 1 minute until everything is glossy and hot. Stir in the scallion greens and taste for seasoning.
4 piece Scallions, whites and greens separated,
3 tbsp Light soy sauce,
2 tbsp Shaoxing wine,
1 tbsp Rice vinegar,
1 tbsp Toasted sesame oil
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7. Divide among four containers and sprinkle with the sesame seeds. Cool completely, then seal and refrigerate for up to 3 days. Reheat in a microwave for 2 minutes or in a skillet until steaming hot.
1 tbsp Toasted sesame seeds
