Fried tofu in soy sauce with shrimp, shiitake and snow peas

Ingredients

• 3 blocks of firm tofu
• salt
• 1 cup of olive oil or vegetable oil, for frying
• 2 tablespoons of chopped garlic
• 1 long, roughly chopped red chili pepper
• 1/4 cup of finely chopped chives
• 2 tablespoons of light soy sauce
• 1 tablespoon of sweet soy sauce
• 2 tablespoons of oyster sauce
• 1 ¼ cups of pork broth
• 2 tablespoons of sesame oil
• 4 large shrimp
• 50 g of carrots, julienned or cut into thin rounds
• 5 fresh shiitake mushrooms
• 50 g of butter beans
• Chopped chives or cilantro, for serving

Rinse the tofu and cut it into pieces. Cook it in lightly salted boiling water until it floats to the surface: this will make it firmer. Drain.

Heat oil in a wok over medium heat and fry the tofu, 2 or 3 pieces at a time, until golden brown. Drain on a wire rack or paper towels.

Remove the oil from the wok, leaving only a small amount. Then, sauté the garlic, chili pepper, and scallions until fragrant.

Add the fried tofu, mix well, then season with soy sauce and oyster sauce. Pour in the broth, reduce the heat, and simmer.

Add the shrimp, sesame oil, carrots, shiitake mushrooms, and snow peas, and sauté quickly until cooked through.

Serve it very hot, garnished with chives or cilantro.