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:
Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
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.
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.