300g fresh soy cheese (tofu)
1/4 cup cornstarch (30g)
Oil for greasing
For the sauce
1/4 cup finely chopped onion (40g)
2 tablespoons olive oil
2 medium-sized tomatoes, peeled and seeded, diced (240g)
150g small shrimp without shells
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup finely chopped green onions (20g)
1/4 teaspoon paprika sauce
Green onions for garnish
300g fresh soy cheese (tofu)
1/4 cup cornstarch (30g)
Oil for greasing
For the sauce
1/4 cup finely chopped onion (40g)
2 tablespoons olive oil
2 medium-sized tomatoes, peeled and seeded, diced (240g)
150g small shrimp without shells
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup finely chopped green onions (20g)
1/4 teaspoon paprika sauce
Green onions for garnish
Cut the tofu into four rectangles by cutting it in half horizontally and then into quarters
Wrap each rectangle with a cloth and let it dry well for about 15 minutes
Sift the cornstarch over both sides of each rectangle and reserve
Grease a large skillet with oil and heat it over high heat
Place the tofu, reduce the heat to low, and fry until golden brown on both sides (about 2 minutes per side)
Remove with a spatula and reserve on a plate
Prepare the sauce: in a medium pan, over medium heat, cook the onion in oil, stirring occasionally, until it's soft (about 1 minute)
Add the tomato, shrimp, lemon juice, and salt
Cook, stirring occasionally, until the shrimp is pink (about 5 minutes)
Remove from heat and add the green onions and paprika sauce. Reserve
Distribute the tofu rectangles among four plates and cover with a little of the reserved sauce
Around it, place the remaining sauce
Garnish with green onions and serve immediately
285 calories per serving
