2 Tbsp. cooking oil
2 tsp. Lee Kum Kee Fine Shrimp Sauce
1 tsp. minced ginger
1 lb. fried firm tofu
2 oz. dry sherry or ice wine
4 oz. water
1 tsp. sugar
2 green onion, sliced thinly

Heat oil in a medium skillet over medium heat. Add shrimp sauce and ginger and cook for 30 seconds. Add tofu, sherry, water and sugar, increase heat to medium-high, and bring mixture into a boil. Reduce heat to medium and simmer for 15 minutes. Garnish with green onion.