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Cook'n with Betty Crocker 
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Shrimp Tofu Cake |
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Serves: 6 Print this Recipe3/4 pound raw medium shrimp (in shells) 14 ounces firm tofu 1/4 cup chopped green onions 2 tablespoons cornstarch 2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon roasted sesame oil 1/4 teaspoon white peppers 1 egg slightly beaten Lettuce leaves 2 tablespoons oysters sauce Heat oven to 375°. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pat dry with paper towels. Chop shrimp. Mash tofu with fork in medium bowl. Stir in shrimp, green onions, cornstarch, vegetable oil, salt, sesame oil, white pepper and egg with fork until well mixed. Spread shrimp mixture in greased square pan, 9 x 9 x 2 inches. Bake 25 minutes. Line serving platter with lettuce leaves. Cut tofu cake into 3-inch squares; place on lettuce leaves. Sprinkle with oyster sauce. 6 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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