Stir-fried shrimp and tofu with salt

 

[Ingredients for 2 people]

- 10 shrimp

- 1/2 block of firm tofu

- 5-6 broad beans

- A little salt

- 1/2 clove of garlic (minced)

- 1/2 clove of ginger (minced)

- 1/2 stalk of white onion (minced)

- 1/2 teaspoon of salt

- 2 teaspoons of salad oil

- 1 teaspoon of sesame oil

<Soup>

- 1 teaspoon of granulated chicken soup base

- 100ml of water

- 1.5 tablespoons of sake

<Potato starch dissolved in water>

- 2 teaspoons of potato starch

- Water 1.5 tbsp

[Preparation]

- Peel the shrimp and remove the vein, rub in salt (not included in the recipe), then rub in potato starch (not included in the recipe). When it becomes slimy, rinse with water and wipe off the water.

- Wrap the firm tofu in kitchen paper, place a weight on it, leave it for 20 minutes to drain the water, and cut it into bite-sized pieces.

・Remove the broad beans from the pods and boil them in boiling water with a little salt for about 1 minute. Remove from the water and once cooled, peel off the thin skin.

・Mix together the ingredients for the <water-dissolved potato starch>.

[How to make]

1. Heat salad oil in a frying pan over high heat, fry the garlic and ginger, and when the aroma comes out, add the shrimp and white onion and stir fry.

2. When the shrimp have turned red, add salt and mix, then add the broad beans and the <soup> ingredients.

3. When it has boiled, add the firm tofu, and when it has boiled again, add the <water-dissolved potato starch> and mix vigorously.

4. When the mixture has thickened, add the sesame oil, mix thoroughly and serve in bowls.