Hello, I’m Clara. Today, we’re going to make tofu shrimp bokchoy stir fry in ginger sauce recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce Recipe
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
- Make ready 4 oz shrimp, peeled and deveined
- Prepare 1/2 lb baby bokchoy, separate the stem and leaves then cut them
- Make ready 1 medium size carrot, cut into matchsticks
- Take 1/2 lb firm tofu, cut about 1/2 inch cubes
- Get 1 teaspoon soy sauce
- Take 2 cloves garlic, smashed then finely chopped
- Prepare 1/2 inch ginger, smashed then finely chopped
- Make ready 2 green onion, separate the white and green parts, then cut them off
- Get For Ginger Sauce:
- Make ready 3 tablespoons soy sauce
- Make ready 3 tablespoons water
- Prepare 1 tablespoon Chinese cooking / Shao Xing (optional)
- Get 1/2 tablespoons sugar
- Take 1 teaspoon cornstarch
- Prepare 1/2 inch ginger, grated
- Prepare 1 teaspoon sesame oil
Instructions to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
- Toss the tofu with soy sauce. Set aside.
- For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
- Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
- Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant.
- Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
- Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
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