INGREDIENTS

• 1 Box of soft or medium tofu
• 2 Tablespoon of salt
• 1 Teaspoon of salt
• pinch of salt
• 12 oz of Shrimp
• 2 pinch of white pepper
• 1/2 Tablespoon of corn starch
• 3 Tablespoon of cooking oil
• 1/4 cup of red onions
• 1/4 Cup green onions
• 1 Tablespoon of thin slices of ginger
• 1/2 Teaspoon of minced garlic
• 2 Tablespoon of cooking sherry wine
• 1 Tablespoon of Oyster Sauce
• 3/4 Cup of chicken broth
• 1/4 Cup of green peas
• 2 Teaspoons of sesame seed oil
• 2 Tablespoon of cornstarch + 1/2 Cup of water (use more or less depending on your preference to thickness of sauce)

DIRECTIONS:

STEP 1 – PREPARING THE TOFU

• Cut up the tofu into cubes
• Boil the Tofu for around a minute or less with 2 Tablespoons of salt
• Set the Tofu aside

STEP 2 – MARINATING THE SHRIMP

• Add a pinch of salt, white pepper, 1/2 Tablespoon of corn starch and 1 teaspoon of oil to the shrimp
• For Best results, let it marinate for 15 minutes

STEP 3 – STIR FRY

• Add 3 Tablespoons of oil to the wok or pan and then start cooking the shrimp for a couple mins
• Next add the red onions, green onions, sliced ginger and 1/2 teaspoon of minced garlic and stir for for a several seconds
• Then add the boiled tofu, cooking sherry wine, oyster sauce, a pinch of white pepper, chicken broth, green peas, 1 teaspoon of salt, 2 teaspoons of sesame oil
• Let it cook on low/medium heat for 2-3 minutes
• Mix together 3/4 cup of water and 2 Tablespoon of corn starch and then pour more or less of the cornstarch liquid mixture into the sauce slowly to thicken the sauce to your preferred thickness.