Today, I'll introduce one of my favorite "let's make something with whatever is left in the fridge" dish. I usually have some tofu and some kind of veggies in the fridge. And I always have frozen shrimp so this makes it perfect. I actually invented one evening when I didn't know what to make for dinner.
IN JAPANESE: Ebi & Tofu itame (I made that up)
CATEGORY: Seafood
COOKING METHOD: Stirfry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:
10 shrimp peeled
1/4 pack of tofu diced
3 mushrooms
1/4 of onion
some carrots
1 clove of garlic finely chopped
1 TBsp vegetable oil
1 TBsp sesame oil
1 TBsp sake
3 TBsp oyster sauce
some ground pepper
HOW TO:Slice some carrots, mushrooms, onions and whatever veggies you want to include (baby corn, celery, cabbage to name a few). Dice the tofu into about one inch cube, and finely chop the garlic.
Heat up your wok or frying pan on high with vegetable oil and sesame oil, and after the tip of the wok/pan is hot, put the chopped garlic (if that doesn't sizzle then your pan is not hot enough!) and let it sizzle so the oil will have garlic flavor soaked in.
Dump in onions and carrots first, stiry fry for about a minute, then add mushroom and shrimp, and stirfry until the shrimp begins to turn into a nice pink color. Add some sake, and after that evaporates, add the tofu and carefully stir so you don't break the tofu too much.
When that's mixed well, throw in oyster sauce and some ground pepper to flavor, and stir until oyster sauce is evenly coated around the veggies, shrimp and tofu. It might be easier to serve this on top of bowl or rice and eat with spoon if your tofu has crumbled like shown on my photo.
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