Tofu and Shrimp With Hoisin Sauce

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: 25 mins
• 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.