Finalist: Yvonne Beckett, Kapolei, Hawaii

Ingredients:

2 tablespoons olive oil, divided

2 cloves minced garlic

1/2 teaspoon fresh grated ginger

1 1/2 pounds uncooked large or jumbo shrimp

2 teaspoons sesame oil

1/2 medium sweet round onion, chopped in 1″ chunks

1/3 cups sweet chili sauce (Mae Ploy)

1 large or 2 medium ripe tomatoes, diced

1/2 teaspoon Hawaiian salt (coarse rock salt)

1 (20 ounce) container Firm Aloha Tofu, cut in large 1″ cubes

3/4 cups chopped fresh cilantro (Chinese parsley)

Preparation:

Using 1 tablespoon olive oil, sauté the garlic and ginger, add shrimp and cook until pink. (Do not overcook shrimp or it will be tough). Remove shrimp from pan and set aside. Add the remaining 1 tablespoon olive oil with sesame oil and chopped onion. Add the sweet chili sauce, tomatoes and Hawaiian salt. Add lightly drained Aloha Tofu, cilantro, and cooked shrimp.

Variation
Ingredients:

2 (20 ounce) containers Firm Aloha Tofu instead of 1 container above

1 cup fresh mushrooms