Wednesday, June 10, 2009

Quickie post

because I'm exhausted.

Tonight's dinner was
Shrimp and Tofu Stirfry:
Sorry it's kinda blurry - I can't seem to work my camera this week!

This is one of those dishes that my mom used to make and I adapted because I never knew the actual recipe (I must have gotten my no measuring in the kitchen thing from her). I was originally going to throw in soybeans, but opted for the peas instead after I realized tofu + soybeans might just be too much soy. Ha.

In the past, I've used tofu puffs for this dish b/c well, they are puffy and fried and soak up the sauce like no other. Considering deep fried tofu is not exactly figure or health friendly (plus they don't sell it in the regular grocery store), I figured I'd give pressed tofu a try. I've read about it on a few blogs so I googled directions.

Jamie pressed some firm tofu when he got home from work and I was amazed at how much water came out of the block! The paper towels were absolutely soaked. I let the tofu sit in some of the stirfry sauce (see below) to soak up some flavor, but I don't really think it did much.

Here's a picture of our rice cooker because it's one of my favorite kitchen appliances and I think it's about time I started using it more.
Dinner verdict? The dish is definitely more flavorful and fun with the fried tofu, but I think the pressed tofu held up a lot better than if I just used firm tofu. I altered the sauce recipe yet once again and I think we have a winner!

Shrimp and Tofu Stirfry
1/4 c oyster sauce
1/8 c tempura sauce
1/8 c low sodium soy sauce
3 tbsp sherry
2 tbsp sesame oil
1/2 tsp cornstarch
15-20 large shrimp, shelled
1/4 c frozen peas
1/4 c bamboo shoots, sliced (I forgot these)
1 block firm tofu, pressed and cut into cubes
1 clove garlic, chopped
1 tbsp sesame oil
1/4 c water or broth

Combine the first 6 ingredients in a tupperware and shake well, set aside. Heat 1 tbsp sesame oil in a pan, saute garlic, add tofu and about 1/2 of the sauce and cook for 2 minutes. Add shrimp and water or broth. Cook until shrimp starts to turn pink and add peas and bamboo shoots and cook until shrimp is pink. Serve over rice.

So the recipe only uses about 1/2 - 3/4 of the sauce...not because I want to waste sauce, but because I'm bad with measuring and those were the smallest, reasonable measurements I could use. Really, are you going to be able to measure anything less than 1/8 of a cup??

I needed a little sweet treat so I grabbed a Skinny Cow Low Fat Fudge Bar
After my tasty experience with the sandwiches, I grabbed a box of these on Caiparinha Saturday. Overall, the flavor is good, but I think I have an issue with the texture. I didn't expect it to be really airy and mushy like softserve, so the first bite was a little alarming. Plus, I don't know if it was just my bar, but it was like it was covered in a thin ice shell? meh?

Ok, I'm going to finish watching the last episode of Out of the Wild (yes, I know it's way late, but I love DVR!)


Confession Nook said...

looks yummy this is..stir-fry is always sort of the "go to" dish when we asians want something fast and easy, don't you think..but it never fails to impress..=)



Jamie said...

yea, eating more rice would probably be good considering we have large amounts stockpiled in our kitchen. somehow, out of the two of us, the asian doesn't like eating lots of rice....

Karena said...

You can stir-fry almost anything :)