Hibiscus Tofu (Silken Tofu with Nori and Shrimp)

Ingredients

• tofu brain (豆腐腦, the silken curd stage before pressing)
• 3 times boiling water
• chicken stock (雞湯)
• purple nori (紫菜)
• shrimp meat (蝦肉)

Instructions

1. Bring a pot of water to boil. Blanch the tofu brain three times in fresh boiling water, discarding the water each time, to remove the beany taste. Bring the chicken stock to a simmer and gently poach the blanched tofu brain in it until it rises and is heated through. At the moment of removing from heat, scatter the purple nori and shrimp meat into the pot. Serve at once.