TOFU AND SHRIMP WITH HOISIN SAUCE

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Tofu and Shrimp With Hoisin Sauce image

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

Provided by Hey Jude

Categories     Soy/Tofu

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

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