HIS: We have a great group of friends and one of the things that we do fairly regularly is getting together on Sunday nights for dinner. Usually, I like to man the kitchen for the main course while others chip in to prep the apps, salads, desserts and etc. It’s a fun way to wrap up the weekend and gear up for the week ahead.
And as mentioned in an earlier post, I’ve made a dish called Tofu & Shrimp several times during these dinners. It is a very traditional and easy to make Chinese dish that is healthy and delicious. So if you are interested in trying, here’s the recipe that I stole from my mom. The picture below shows the completed dish.
Ingredients: 2 boxes of SOFT tofu; 1 shallot; 3 cloves of garlic; 1 bowl of frozen petit peas (or any other chopped vegetables); fresh basil or basil grinds; 1lb of shrimp (raw & no shell); corn starch; salt & pepper; red chili flakes or jalepeno; 4 table spoons of olive oil.
Step 1 Prep: Mince or chop the shallot and garlic into a mixture then set aside. Take the tofu out of the box, and with a large knife, slice the tofu into cubes (suggestion: slice it in half horizontally first, then cut vertically like a tick tack toe board).
Rinse and clean the shrimp, then mix it in a bowl with 2 to 3 teaspoon full of corn starch. Mix evenly.
In a separate bowl, mix 2 table spoons of corn starch with water. Whip until the mixture is even. Set aside for later.
Step 2 Pre-cooking the Shrimp: Warm your pan or wok with high heat, add 1 tablespoon of olive oil. Once the pan is heated, add the shrimp. Sprinkle couple pinches of salt, pepper and red chili flakes for flavoring. Once the shrimp turn pink/orange, it’s ready (it doesn’t need to be fully cooked at this moment, the pre-cooking should only take 1-2 minutes tops). Empty the shrimp into a bowl or plate then set it aside for later.
Step 3: Using that same pan or wok, add the garlic and shallot mixture with 3 table spoons of olive oil. Sauteed the spice mix under max heat for 20-30 seconds. Add the peas or vegetables of your choice. Saute for another 20 seconds.
Add the basil, jalapeno, tofu and the half-cooked shrimp at once. Gentle mix and saute them together. Sprinkle in salt, pepper for flavoring. This step should be last about 30-45 seconds under max heat.
Mix in 1/4 cup of water and bring the entire mixture to a boil. Let it boil for 15-20 seconds then slowly add in the corn starch water mix from earlier. Turn off the burner, taste for flavoring and mix slowly. The sauce should thicken.
You’ve done it, the dish is complete. Empty into a serving dish and It’s now READY TO SERVE!
Questions or suggestion? I would love hear your feedback!!!!