Shrimp & Tofu with Black Bean Sauce

Shrimp & Tofu with Black Bean Sauce


 1-1/2 lbs shrimp (medium size: 25-30 pcs/lb), no heads
salt
sugar
Vegetable oil
4 cloves garlic, minced
1 small onion, sliced
4 pcs ginger, 1/4" rings
1 tsp red pepper flakes (optional for heat)
3 Tbsps black bean sauce
1-1/2 cups chicken or fish stock
1/4 water with 2 Tbsp cornstarch
fried tofu OR firm tofu, cut into bite sizes
1 bunch cilantro, chopped
2 stalks green onions, chopped

Cooking Instructions:

1. Butterfly shrimp, lay each shrimp on a tray, and lightly salt. Sprinkle sugar on each shrimp. Set aside for 30 minutes.
2. Heat 2 Tbsp oil, fry shrimp (do this in 3 batches) 1-2 minutes per side. Set shrimp aside.
3. Heat 3 Tbsps oil in the same frying pan, saute ginger, garlic and sliced onions for 2 minutes. 
4. Add black bean sauce and pepper flakes (optional), mix well until fragrant. 
5. Add stock and cornstarch water. Bring to a boil and simmer for 2 minutes, sauce will slightly thicken. 
6. Put back cooked shrimp, add chopped cilantro, tofu pieces and chopped green onions. 
7. Add salt and sugar to taste. Serve over white rice.