Slice tofu and wrap in a towel to drain

Cut carrots in matchsticks, snap beans to roughly same length. Peel ginger and cut into shreds. Cut tofu into bite sized pieces.

Mix cornstarch into water in a small bowl, reserve.

Heat oil in a pan. Add chili paste and ginger, stir. Add tofu, stir to coat with seasoning, and let cook a few minutes to brown slightly.

Add tamari and carrots, stir. Saute a minute or two. Add beans, stir, add water and cover. Cook for 2-3 minutes.

Add frozen shrimp. Stir well. Cover and cook, checking every minute or two, until the shrimp is opaque and done. (Time will vary.)

As soon as shrimp is just cooked, add cornstarch slurry, stir well, let cook a minute until it is clear.

Serve at once.