Chili Garlic Tofu with Snow Peas

2 tbsp(25 mL) tomato paste
2 tbsp (25 mL) (25 mL) dry sherry, (optional)
1 tbsp hoisin sauce (15 mL) hoisin sauce
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) chili garlic sauce
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/4 tsp (1 mL) hot pepper flakes
1 lb (454 g) large raw shrimp, peeled and deveined
6 oz (170 g) snow peasnow peas, trimmed
1 tsp (5 mL) sesame oil

In small bowl, whisk together tomato paste, sherry (if using), hoisin sauce, soy sauce, sugar, chili garlic sauce and 3 tbsp (45 mL) water. Set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

Add shrimp and tomato paste mixture; boil, stirring, for 3 to 4 minutes or until thickened and shrimp are pink.

Meanwhile, in saucepan of boiling water, blanch snow peas for about 2 minutes or until tender-crisp. Drain and arrange on plate. Top with shrimp mixture; drizzle with sesame oil. Toss if desired.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NUCCHI.