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Shrimp and Tofu Stir Fry

  Shrimp 3⁄4 Pound (Fresh Or Frozen)
  Fresh tofu 4 Ounce (Bean Curd)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Chinese rice wine/Dry white wine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Cooking oil 1 Tablespoon
  Sesame oil 1 Teaspoon
  Grated ginger root 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Green onions 6 , cut into 1-inch pieces

Thaw shrimp, if frozen.
Peel and devein shrimp.
Set aside.
Place the tofu in paper towels or a double thickness of cheesecloth.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
Set aside.
For sauce, in a bowl stir together the broth, soy sauce, rice wine or white wine, and cornstarch.
Set aside.
Heat a wok or large skillet over high heat.
Add cooking oil and sesame oil, if desired. (Add more cooking oil as necessary during stir-frying.)
Stir-fry gingerroot and garlic for 30 seconds.
Add green onions and shrimp and stir-fry for 2 to 3 minutes or till shrimp turn pink.
Push mixture from the center of the wok or skillet.
Stir sauce; add to center of wok or skillet.
Cook and stir till thickened and bubbly.
Add tofu.
Cook and stir for 2 minutes more.
Serve with bean threads or hot cooked rice, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Quick, Healthy
Cook Time: 
5 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 710 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 1562.8 mg65.1%

Total Carbohydrates 27 g9%

Dietary Fiber 3.3 g13%

Sugars 3.9 g

Protein 78 g156.1%

Vitamin A 69.9% Vitamin C 72.1%

Calcium 27.9% Iron 61.6%

*Based on a 2000 Calorie diet

Shrimp And Tofu Stir Fry Recipe