Tofu with Fresh Shrimp

Mar 042011
 


Cut the tofu into 1/2 inch (1 cm) cubes. Remove the shrimps’ heads. Shell, devein and wash the shrimp. Drain and mix with 5 tablespoons of rice wine, 1/4 tablespoon of MSG, and 1/2 tablespoon of salt. Let stand.

Dip the tomatoes in boiling water for 30 seconds. Peel, seed and dice them. Dice the tofu and place in a pot of cold water. Bring to boil; remove the tofu immediately, and drain.

Heat wok and add oil, stock, the remaining salt and rice wine, the scallions, ginger, tofu and shrimp. Bring to a boil.

Add the tomatoes and 1/4 tablespoon of MSG. Add the cornstarch-water mixture and cook, stirring gently.

When the sauce returns to a boil, sprinkle with the sesame oil, remove, and serve.



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