1 packagetofu, silkencubed 25shrimp, mediumdefrosted 2 tbspoil 1ginger2 slices 2 tbsprice wine 2 tbspsoy sauce, light 0.25 tspsugar 0.25 tspsalt 0.5 cupchicken broth 2 tspcorn starch

1. Boil water for tofu
2. Put cubed tofu in a dish and pour the boiling water into the dish, letting it sit for 20 minutes at least.
3. Dry the shrimp as much as you can.
4. Heat your wok to high, add oil.
5. Slip in the slices of ginger and stir a few times to release aromatics.
6. Add the shrimp and stir fry until shrimp start turning pink and opaque.
7. Add the rice wine, soy sauce, salt and sugar. Stir.
8. Add the chicken stock and then turn the heat to medium low.
9. Drain your tofu in colander and pour into the wok, making sure tofu and shrimp submerged in the stock. Let simmer for 3-4 minutes.
10. Add enough water to cornstarch to make mixture liquid when stirred and add to the wok, stirring gently until the sauce thickens. Try not to break the tofu cubes.
11. Serve hot.