Shrimp and Tofu Stir Fry Recipe
Ingredients
| Frozen shrimp | 3/4 pound | |
| Bean curd | 4 Ounce | |
| Chicken broth | 1/3 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| 1 tablespoon Chinese rice wine or dry white wine | ||
| Cornstarch | 2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Ginger root | 2 Teaspoon, grated | |
| Garlic | 2 Clove (5gm), minced | |
| 6 green onions, cut into 1-inch pieces | ||
Directions
Thaw shrimp, if frozen.
Peel and devein shrimp.
Set aside.
Place the tofu in paper towels or a double thickness of cheesecloth.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
Set aside.
For sauce, in a bowl stir together the broth, soy sauce, rice wine or white wine, and cornstarch.
Set aside.
Heat a wok or large skillet over high heat.
Add cooking oil and sesame oil, if desired. (Add more cooking oil as necessary during stir-frying.)
Stir-fry gingerroot and garlic for 30 seconds.
Add green onions and shrimp and stir-fry for 2 to 3 minutes or till shrimp turn pink.
Push mixture from the center of the wok or skillet.
Stir sauce; add to center of wok or skillet.
Cook and stir till thickened and bubbly.
Add tofu.
Cook and stir for 2 minutes more.
Serve with bean threads or hot cooked rice, if desired.
Peel and devein shrimp.
Set aside.
Place the tofu in paper towels or a double thickness of cheesecloth.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
Set aside.
For sauce, in a bowl stir together the broth, soy sauce, rice wine or white wine, and cornstarch.
Set aside.
Heat a wok or large skillet over high heat.
Add cooking oil and sesame oil, if desired. (Add more cooking oil as necessary during stir-frying.)
Stir-fry gingerroot and garlic for 30 seconds.
Add green onions and shrimp and stir-fry for 2 to 3 minutes or till shrimp turn pink.
Push mixture from the center of the wok or skillet.
Stir sauce; add to center of wok or skillet.
Cook and stir till thickened and bubbly.
Add tofu.
Cook and stir for 2 minutes more.
Serve with bean threads or hot cooked rice, if desired.
Chef
