Ingredients and Preparation:

• 4 tablespoons vegetable oil
• One block (16 oz.) of soft tofu, cut into about 20 smaller pieces
• One bunch of spring onions (scallions)
• Fresh ginger slices (depending on your taste)
• Salt (You must use some salt for tofu. Grandma says that if tofu is not salty enough, even the dogs will stay away.)
• One tablespoon light-colored soy sauce
• Half pound of shelled shrimp, and deveined
• Pepper is optional, to your taste
• One teaspoon cornstarch

How:

1. Wash shrimp with salt water, then dry them.
2. Add 1 teaspoon cornstarch and mix well.
3. Add oil into wok, heating until oil loses its viscosity.
4. Add tofu pieces, 1/2 scallion, and ginger slices into the wok.
5. Stir carefully and try not to break the tofu (but you can’t help not breaking them, just stir gently, not violently).
6. Cover wok and let simmer for 20 seconds.
7. Add salt.
8. Add soy sauce.
9. Simmer 1 minute.
10. Add shrimp, cover, and cook about 10 minutes, or until the shrimp turns red.
11. Add remaining scallions and pepper (optional, to taste). Stir quickly, but gently.
12. Scoop them out carefully.

    Other recipes from Grandma's Kitchen:

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    Vietnam’s Chicken in Lemon Grass
    Korean Homestyle Cooking
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    The Fine Art of Korean Cooking
    The Ever Pan-Tropic Bamboo and Indonesian Soup
    Tofu Bubble and Chinese Cabbage
    Shrimp Hui Tofu
    Fighting the "Baby Fat" Blues with Asian Food
    Connie's Cuisine
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