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
Instructions
- 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.