Italian fried tofu

Place a plate or something on the tofu and drain it for about 10 minutes.
Chop the garlic, ginger and green onions into small pieces, and remove the seeds of the red chili pepper and shred them into right angles into the fibers.

Remove the back cotton from the shrimp, add [A], mix well with hands, wash thoroughly with water, and wipe off any water. (This will remove the odor and make the flesh plump.) After wiping off the water, season with [B].

Drain the drained tofu, cut it into bite-sized pieces, sprinkle an appropriate amount of cake flour all over, fry it in hot oil for about a half minutes, and then remove it in a batter.

Heat 2 tablespoons of olive oil in a frying pan and fry the chopped garlic, ginger, green onions and red chili peppers. Once the vegetables are soft and have a scent, add the pre-treated shrimp and stir-fry again.

Once the shrimp is cooked, add white wine, remove any alcohol content, and transfer to the Bad.

Heat the tomato sauce and bouillon soup in the same frying pan. Add the fried tofu to the heated place, then add the shrimp that you've removed until it's completely comfortable.

Finally, adjust the flavor with [C] and it's finished. Place on a plate and topped with clams.