Ingredients
-
3
-
2
-
2
-
2
-
1/2
-
1/2
-
1/8
-
2
-
14
-
1/2
-
1
-
6
-
-
-
Directions
Tofu and Shrimp With Hoisin Sauce, This is a great appetizer, or pupu as they call them in Hawaii Serve a platter of this with toothpicks Decrease the amount of red pepper if you want it less spicy This comes from Pupus, an Island Tradition by Sachi Fukuda This makes about 4-6 appetizer servings, Excellent and easy No changes necessary Served over steamed rice Thanks!, I was looking for something quick and easy to do with frozen cooked shrimp and firm tofu, and this was perfect! I had fresh green onions and even fresh ginger on hand The only substitutions I made was for the hoisin sauce since I didn’t have any used House of Tsang Bangkok Peanut Sauce and skipped the sugar and red pepper flakes since it’s somewhat sweet and spicy already used about a tsp and a half of fresh ginger I also used about twice as much fresh garlic I thin just because I was in a hurry and not reading carefully In any case, it was delicious I thawed the precooked shrimp in running water, removed tails and let them drain well while making the sauce and sauteeing the tofu Thanks for such an ideal recipe!
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Steps
|
1
Done
|
Combine Hoisin Sauce, Vinegar, Water, Sugar, Ginger and Cornstarch and Set Aside. |
|
2
Done
|
Heat 1 Tablespoon Oil in a Large Skillet Over Medium-High Heat; Add Tofu Cubes and Stir-Fry About 2 Minutes or Until Lightly Browned on All Sides; Remove from Skillet and Set Aside. |
|
3
Done
|
Add 1 Tablespoon Oil to Skillet; Stir-Fry Garlic and Shrimp For 2 Minutes Over Medium-High Heat, Stirring Constantly; Add Green Onion and Hoisin Sauce Mixture and Red Pepper and Cook, Stirring Until Thickened and Shrimp Turns Slightly Pink, About 3 Minutes; Add Tofu and Combine Well but Stirring Very Gently So as not to Break Up the Tofu Cubes. |
