Chinese Tofu And Shrimp Stir-fry

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb shrimp, small size (fresh)
• 5 teaspoons coarse salt
• 1 egg
• 2 tablespoons tapioca starch (substitute cornstarch)
• 4 teaspoons sesame oil
• 1 teaspoon granulated sugar
• 1 dash pepper
• 16 ounces firm tofu (firm recommended for frying)
• 1/3 cup chicken stock (option, won ton or chicken powder)
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine
• 1 tablespoon bean sauce (amoy sichuan spicy noodle sauce or other similar types)
• 1/2 tablespoon garlic, chopped
• 1/2 tablespoon chili paste with garlic
• 1/8 teaspoon chili pepper flakes (optional)
• 2 tablespoons tapioca starch (substitute cornstarch)
• 2 scallions (spring onion, green onion)
• 4 tablespoons peanut oil
• 1 tablespoon grated ginger
• 2 cups plus cooked rice (optional yellow or rice)

Recipe

• 1 preparation.
• 2 remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
• 3 add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg , 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
• 4 cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
• 5 wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• 6 in a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
• 7 .
• 8 cooking directions.
• 9 in a teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
• 10 next add 2 tablespoons of oil to a clean teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
• 11 add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
• 12 next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
• 13 in a big plate add the yellow or rice around the side (to form well) and in the center add the shrimp and tofu combination.
• 14 enjoy this asian dish.
• 15 .
• 16 note:.
• 17 the amoy sichuan spicy noodle sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on asian food store shelves.