Make the Shrimp mixture: Place 10 ounces of the prepared shrimp, Shaoxing wine (optional), garlic, cilantro, salt, white pepper, sesame oil and cornstarch in the food processor until well pureed. If you do not have a food processor just chop up everything finely and then stir in cornstarch to combine well.
Drain your tofu and gently dab with a paper towel so it is easier for you to work with. First slice your tofu lengthwise in half. Then slice your tofu into 4 squares and then cut each square in half into triangle shape. We sliced ours into 8 thick triangles as if you get your triangles too small then difficult to stuff. Some Tofu come already cut into 4 square sections and if this is the case then all you need to do is to cut each square on an angle in half.
Then make a slit into the long side of the tofu triangle along the edge, just large enough to place in the shrimp stuffing. Do not cut all the way through. Be gentle.
Gently stuff each tofu triangle with a little less than a tablespoon of shrimp mixture. Do not overstuff! Just enough so that you can see the shrimp mixture but wipe off any excess and close gently with your fingers. Repeat with the rest of the tofu triangles.
Make the Soup Broth: In a medium-large soup add about 8 ounces of chicken or vegetable broth, soy(tamari) sauce, white pepper, ginger and salt to taste. Bring to a boil and then back down to a gentle simmer. Adjust seasoning as needed.
Carefully add your stuffed shrimp tofu packets and simmer gently in the soup pot broth for about 4-5 minutes. In the last minute of cooking, add the remaining prepared shrimp and any quick cooking vegetables you like, ie bokchoy, and cook until shrimp are pink and cooked. Adjust seasoning as needed.
Delicately remove your shrimp stuffed tofu packets from the soup pot and place into bowls. Ladle the delicious soup broth over the shrimp stuffed tofu packets and garnish with green onions.