Ingredients

• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cornstarch
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 14 ounces tofu, drained and cut into 1 inch cubes
• 1/2 lb medium shrimp, shelled and deveined
• 1 clove garlic, minced
• 6 green onions, cut into 1 inch lengths

Instructions

1. Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.

3. Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.