Tofu and Shrimp With Hoisin Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 Ingredients:
3 tablespoons hoisin sauce |
2 tablespoons rice vinegar |
2 tablespoons water |
2 teaspoons sugar |
1/2 teaspoon ground ginger |
1/2 teaspoon cornstarch |
1/8 teaspoon crushed red pepper flakes |
2 tablespoons vegetable oil |
14 ounces tofu, drained and cut into 1 inch cubes |
1/2 lb medium shrimp, shelled and deveined |
1 clove garlic, minced |
6 green onions, cut into 1 inch lengths |
Directions:
1. Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
2. 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. 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.
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