-
Soak the tofu in water to
defrost, squeeze dry slightly and cut into small square pieces.
-
Remove and discard
Brussels sprout stems, halve, rinse and drain.
-
Rinse dried shrimp and
drain.
-
Remove garlic stem, crush
with side of knife to remove skin and mince.
-
Heat 1 tablespoon oil in
wok and add half of the minced garlic.
-
Stir-fry on low heat until
fragrant.
-
Add Brussels sprouts and
1/4 cup water.
-
Cover and cook until done.
-
Season with salt.
-
Arrange around edge of
serving dish.
-
Heat 2 tablespoons oil in
a wok.
-
Stir-fry the other half of
the minced garlic and shrimp.
-
Stir-fry over low heat
until fragrant and garlic becomes golden brown.
-
Add barbecue sauce, sugar,
wine and soy sauce.
-
Mix well and add tofu.
-
Stir evenly, cover and
simmer on low heat for about 10 minutes until liquid is almost
absorbed.
-
Place in center of
Brussels sprout on serving dish.
