All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Koebi tofu itame / bay shrimp saute with tofu

1/4 lb bay shrimp
1 tofu, cut into large pieces
1 egg, lightly beaten
1/2 knob of fresh ginger, thinly sliced
1/2 tbsp sake
1 tbsp nam pla fish sauce
Black pepper to taste
Sesame oil


Heat sesame oil, and saute ginger on medium-low heat.


Add bay shrimp and stir.

Add tofu and stir.

Break tofu into small pieces with spatula while stirring.


Add sake, and stir.

Raise heat if too watery.

Add nam pla, black pepper and stir.

Taste, and add salt if necessary.


Pour lightly beaten egg, and stir.

When almost done, turn off heat.
Egg will cook softly from the remaining heat of the other ingredients, frying-pan and cooktop.

Serve immediately.

  • Ginger raises your body temperature.
  • Both soft and firm tofu works. Soft tofu is used in the photos above. When using firm tofu, cut it into small pieces, 1.5-2 cm cubes, or a size that matches bay shrimp.
  • This is a protein-loaded dish. Serve with at cooked green vegetable dishes -- at least one -- for nutritional balance, color appeal and contrasting texture. 
  • This dish seems to get cold quickly. Serve with warm dishes (so cold salad is not a good choice).

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