Tomato and Beancurd Stew

Ingredients: (Serves 4)

• 2 block beancurd, cut into ½ inch thick rectangular pieces
• 2 tomatoes, dipped in boiling water, peeled and cut into 8 pieces
• 1 scallion, chopped
• 1 clove garlic, minced
• 1 tbsp dried shrimps, soaked in 3 tbsp boiling water, drained and sprinkled with 1 tsp sherry
• A pinch of MSG (optional)
• 1 tsp salt
• 1 tsp cornstarch, dissolved in 1 tbsp water
• 2 tbsp cooked green soybeans or green peas
• 5 tbsp vegetable oil

Directions:

1. heat 4 tbsp oil in a hot wok or pan and add salt. Fry the tomatoes until they break and soften. Add the beancurd, garlic and shrimps. Simmer 5 minutes over low heat. Add the scallion, MSG and dissolved cornstarch.
2. Pour 1 tbsp oil over the mixture in a circular motion.
3. Garnish with soybeans or peas.