300g of fresh soy cheese (tofu)
1/4 cup of cornstarch (30g)
Oil (for greasing)
For the sauce
1/4 cup of finely chopped onion (40g)
2 tablespoons of olive oil
2 medium tomatoes (240g), peeled and seeded, diced
150g of small shrimp without shells
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/4 cup of finely chopped green onion (20g)
1/4 teaspoon of paprika sauce
Green onion for garnish
300g of fresh soy cheese (tofu)
1/4 cup of cornstarch (30g)
Oil (for greasing)
For the sauce
1/4 cup of finely chopped onion (40g)
2 tablespoons of olive oil
2 medium tomatoes (240g), peeled and seeded, diced
150g of small shrimp without shells
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/4 cup of finely chopped green onion (20g)
1/4 teaspoon of paprika sauce
Green onion for garnish
Cut the tofu into four rectangles by cutting it horizontally and then in half
Wrap each rectangle with a cloth and let it dry well (about 15 minutes)
Dust the cornstarch on both sides of each rectangle and set aside
Grease a large frying pan 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, sauté 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 onion and paprika sauce. Reserve
Distribute the tofu rectangles in four plates and cover with a little of the reserved sauce
Surround with the remaining sauce
Garnish with green onion and serve immediately
285 calories per serving
