Shrimp and Tofu Recipe

Shrimp and Tofu Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh shrimp, peeled and deveined
• 1 block (14 oz) firm or extra-firm tofu, cut into 1-inch cubes
• 2 tablespoons vegeatable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the shrimp.
2. Season the Shrimp:
   • Pat the shrimp dry with paper towels. Rub the green tea rubs all over the shrimp, pressing the rubs into the flesh to ensure they adhere well.
3. Cook the Tofu:
   • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
4. Sauté the Aromatics:
   • In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the soy sauce, oyster sauce, chicken broth, and white wine (if using). Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Combine the Ingredients:
   • Return the cooked tofu to the skillet and add the seasoned shrimp. Cook for an additional 3-4 minutes, or until the shrimp are pink and cooked through.
7. Finish and Serve:
   • Transfer the Shrimp and Tofu to a serving platter. Garnish with chopped fresh cilantro and, if desired, toasted sesame seeds.
8. Serve Immediately:
   • Serve the Shrimp and Tofu immediately, enjoying the tender shrimp and crispy tofu with the rich, savory sauce and the subtle hint of green tea from the rubs.