Clear and Bright · Dinner · Balanced
Braised tofu with prawns and pea shoots
Silky tofu and springy prawns braised in a light sauce and spooned over tender pea shoots — clean, fresh and gently sweet.
- 25 min
- Serves 3
- Braise
- Easy
NeutralClears heat, moistensNourishes liver and eyesSupports digestion
Why it suits you: Qingming is damp and getting warmer, so balanced types do well with light food. Tofu clears heat and moistens, pea shoots calm the liver and prawns nourish without drying, giving a complete plate of protein and greens that sits lightly at night.
Method
Prep 15 min · Cook 10 min- 1Toss the prawns with a little salt and cornflour, rinse and pat dry. Dice the tofu and wash the pea shoots.
- 2Heat the oil in a wok and fry the garlic over medium heat until fragrant, add the pea shoots and stir-fry until just wilted, season lightly and spread on a plate.
- 3In the same wok fry the ginger and prawns until they turn pink, add the stock and soy sauce and bring to the boil, slide in the tofu and simmer gently for 3 minutes.
- 4Thicken with the cornflour mixture, add a few drops of sesame oil and pour everything over the pea shoots. Serve with rice.
Cautions
- If you react to prawns or shellfish, use chicken fillet instead.
Chef's tips
- Push the tofu gently with the spatula instead of tossing so it stays whole.
The TCM view
Tofu is sweet and cool, clearing heat, moistening dryness and harmonising the middle. Pea shoots are sweet and neutral, clearing the liver and brightening the eyes. Prawns are sweet and warm, tonifying kidney qi. Cool and warm balance out, matching the Qingming aim of clearing heat while nourishing the liver and kidneys.
