Ingredients
Scale
- 3 oz firm tofu, cut into small cubes
- 2 tablespoons cornstarch
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 cup shiitake/straw mushrooms
- 1/2 cup carrots, julienned
- 1 cup shrimp, peeled and deveined, head and tail off
- 1 green onion, sliced diagonally (optional)
- Pepper to taste
Sauce
- 2 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
Instructions
- Sprinkle the tofu with cornstarch and pepper and mix to coat well
- Over medium high heat, deep-fry the tofu in batches until golden brown and crispy. Drain and set aside
- Mix the sauce ingredients together
- In another pan over medium high heat, saute garlic and ginger until fragrant
- Toss in the carrots and mushrooms and stir to combine
- Add shrimp and cook until it turns pink
- Pour in the sauce mixture and toss to mix
- Add in the tofu cubes and stir to coat thoroughly
- Season with pepper to taste
- Dish and serve hot