Tofu and Shrimp With Hoisin Sauce

Submitted by Hey Jude

"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"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4-6

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

1. Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
2. 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.
3. 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.

Reviews

[Ann B.]

I was looking for something quick and easy to do with frozen cooked shrimp and firm tofu, and this was perfect! I had fresh green onions and even fresh ginger on hand. The only substitutions I made was for the hoisin sauce since I didn't have any. I used House of Tsang Bangkok Peanut Sauce and skipped the sugar and red pepper flakes since it's somewhat sweet and spicy already. I used about a tsp and a half of fresh ginger. I also used about twice as much fresh garlic I thin just because I was in a hurry and not reading carefully. In any case, it was delicious. I thawed the precooked shrimp in running water, removed tails and let them drain well while making the sauce and sauteeing the tofu. Thanks for such an ideal recipe!

 

[yuki9622002]

Woww...This is really yummy dish. My kids and I really loved it. Thanks for sharing this recipe. I'm using japanese tofu for this this recipe and I deep fried the tofu (coated with a bit of cornstarch) first before added to the sauce and shrimps.

 

[Herman G.]

Excellent and easy. No changes necessary. Served over steamed rice. Thanks!

 

[Eva d.]

Easy to make, turned out pretty good. A little sweet for our taste buds so I would recommend reducing the sugar or hoisin content.

 

[Joani Bond]

I made this last night for the first time, and I loved it. I added oyster mushrooms to the first cooking step, and liked them. Very easy, though I found the timings were a bit off (my shrimp was cooked before I added the hoisin sauce), but continued to cook through and it was delicious. I made myself stop after one bowl so I'd have left-overs for tonight!