Shrimp and Tofu Tostadas

Posted by Raissa Nebie on January 21, 2010 | No Comments

Thank you all for the get-well wishes. My engine is almost fully functional again. And if you have not gotten your flu shot yet, please do so asap. On a tastier note, I have something interesting for you to try this weekend. An appetizer that adds a delicious Asian twist to a Mexican dish — Shrimp and tofu tostadas. Wonton wrappers replace tortillas to create a crispy bed for grilled shrimps and tofu slices that have bathed in a ginger, soy, honey and sesame oil marinade.

SHRIMP AND TOFU TOSTADAS
15 large shrimps peeled and deveined (tail-on)
1 block firm tofu, drained and cut crosswise into 8 slices
15 round wonton wrappers
1/4 cup soy sauce
1 tsp sesame oil
2 tsp honey
2 tsp freshly grated ginger
2 tsp crushed garlic
2 tbsp rice wine vinegar
Vegetable oil
salt and pepper

Cut each tofu slice in half, then place on several layers of paper towels. Cover with more paper towels. Let stand 10-15 minutes, pressing down occasionally to remove the excess water.

Combine the soy sauce, sesame oil, ginger, garlic, honey, vinegar and 3 tbsp of vegetable oil to make a marinade.

Place tofu into a baking dish in a single layer. Pour half of the marinade over tofu, turning to coat each slice.Cover and marinate in refrigerator 15 minutes, turning occasionally.

Marinate the shrimps in the other half of the marinade.

In a frying pan, heat up some vegetable oil to 370 degrees. Fry the wonton wrappers in batches until golden brown and crispy. Drain on paper towels and reserve.

Heat a lightly oiled grill pan. Grill 5 slices of tofu and 5 shrimps at a time, 2 minutes on each side.

To assemble, place a slice of grilled tofu on a fried wonton wrapper, top with a grilled shrimp and drizzle with cilantro oil.

Decorate with chives and serve hot or at room temperature.