6 small blocks or 3 large blocks of tofu
2 c shrimp, cooked and chopped
4 green onions, chopped
1/3 c Bluegrass Soy Sauce
corn or tapioca starch
water
oil
Cut the tofu into triangles. Fry the tofu in hot oil until each piece is golden brown. With a very sharp knife, slice a pocket into each triangle. While you are finishing frying the tofu, combine the shrimp, 2 TBS Bluegrass Soy Sauce, 1 chopped green onion, and 1 tsp corn starch in a large bowl. Fill each tofu pocket with the shrimp mixture. In a large pan, combine 2 TBS oil, water, cornstarch, and the rest of the Bluegrass Soy Sauce. The amount of water added depends on how thick or thin you prefer the gravy. Add the tofu to the gravy mixture. Cook the tofu and gravy for 5 minutes. Place the shrimp stuffed tofu on a large serving platter. Pour the remaining sauce over the shrimp and garnish with chopped green onions.
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