Welcome to the Cooking Corner! BOK and Cox Business Center Chef Devin Levine joined News On 6 at Noon to show us how to make a Coconut-Caramel Shrimp and Tofu Stir Fry.
1# Shrimp, peeled and deveined
1 pkg Tofu, firm, cut into squares
¾ cup Sugar
½ cup Asian fish sauce
½ cup Shredded coconut
1 Tbl Chili garlic paste
1 Tbl Fresh ginger, grated
Assorted Asian vegetables
broccoli, snap peas, red peppers, bean sprouts, carrots or scallions
4 cups Jasmine rice, cooked
Heat non-stick skillet over high heat; add sugar and allow to start melting and brown slightly. Add raw shrimp and tofu and toss with sugar mixture stirring constantly. Add fish sauce, chili paste, coconut & ginger.
Add Asian vegetables and continue to stir fry to soften veggies; be careful not to over-brown the sugar mixture. Place rice in center of entrée bowl and ladle shrimp & tofu mixture over rice and garnish with additional coconut.
Chef Devin Levine