Chile Shrimp With Tofu and Rice
Provided by Mel & Sheryl London
Lightly coated with a chile based sauce – as hot and spicy as you like it – and mellowed with mild tofu and rice.
- 8 ounces medium/firm tofu cooked white rice
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 2 tablespoons Thai or Vietnamese fish sauce (e.g. nam pla)
- 1 tablespoon light soy sauce
- ½ teaspoon chile paste or dried chili flakes to taste
- 2 tablespoons water
- 1 tablespoon sugar
- 2 inch piece of ginger, peeled and cut into pieces
- 4 large garlic cloves, peeled
- 2 large shallots, coarsely chopped
- 3 tablespoons canola oil
- 1 ¼ lb medium shrimp, peeled
- 1tablespoon cilantro leaves
- 1 tablespoon mint leaves
Drain the water from the block of tofu and blot dry by wrapping in several layers of paper towels, pressing down gently and changing papers as the water is absorbed. Then cut the tofu into half inch cubes, add them to the cooked rice and set aside.
In a small bowl, whisk to combine the lime juice, tomato paste, fish sauce, soy sauce, chile paste, water and sugar and set aside. In a food processor, chop the ginger and garlic finely and then add the shallots to chop coarsely. Heat the oil over medium high heat for one minute and then add the garlic/ginger mixture and cook, stirring constantly, for 30 seconds. Stir in the contents of the small bowl (lime juice, fish sauce, etc) to the skillet. Then add the shrimp and coat with sauce. Cook until the sauce bubbles up and the shrimp just turn pink, about 4-5 minutes, stirring occasionally while cooking. Spoon over the rice/tofu and scatter cilantro and mint leaves over all.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.