Tofu is an excellent source of high-quality vegetable protein because it’s made out of soy. It contains isoflavins and antioxidants that help to prevent cancer and heart disease.
- 4 packets of firm tofu.
- 4 tablespoons of Nutrioli® oil.
- 350 g (12 oz) of small shrimp.
- 2 tablespoons of sesame oil.
- Salt and pepper to taste.
- 3 egg whites.
- 2 tablespoons of corn starch.
- 12 large cooked shrimp.
For the sauce:
- 1 tablespoon of shredded coconut.
- 1 small onion, finely chopped.
- 1 1/2 tablespoons of Nutrioli® oil.
- 2 tablespoons of red curry powder.
- 1 tablespoon of flour.
- 1 grated green apple.
- 2 cups of shrimp stock.
- Salt and pepper.
- 2 tablespoons of lime juice.
- Cut the cheese into cubes and fry them in half of the Nutrioli® oil until golden. Remove and let cool. Make a hole in the center of each piece of tofu, taking care not to go all the way through.
- Chop the small shrimp up finely and add the sesame oil and the rest of the Nutrioli® oil as well as salt and pepper to taste. Incorporate the egg white and corn starch, mixing to get a paste.
- Fill the tofu cubes with this mix and steam for 10 minutes.
- To serve, place the stuffed tofu cubes with the holes facing up and insert a large shrimp into each.
For the sauce:
- Boil the shredded coconut in a cup of water for 15 minutes, strain, and set the liquid aside.
- Fry the onion in Nutrioli® oil until golden, add the curry, and once fragrant incorporate the flour. Add the grated apple, shrimp stock, and coconut liquid. Finish with salt and pepper to taste and a touch of lime if desired.