Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
2 tablespoons vegetable oil
14 ounces firm tofu, well drained, cut into 1 inch cubes
1/2 pound medium size (15-17 count) raw shrimp, shelled & deveined
1 clove garlic, minced or pressed
6 green onions, cut diagonally in 1 inch lengths
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
Combine ingredients A; set aside.
Heat 1 tablespoon oil in a large skillet over medium high heat; add tofu cubes and stir fry about 2 minutes or till lightly browned all sides. Remove from the skillet and set aside.
Add 1 tablespoon oil to a skillet. Stir fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly.
Stir in the green onion and Hoisin sauce mixture A and cook, stirring until thickened and shrimp are opaque throughout, about 3 minutes.
Add tofu and combine well.
Makes 4 servings.