Ingredients
-
3
-
2
-
2
-
2
-
1/2
-
1/2
-
1/8
-
2
-
14
-
1/2
-
-
-
-
-
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
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1
Done
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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. |
