Hi, I am Laura. Today, we’re going to prepare tofu shrimp bokchoy stir fry in ginger sauce recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look 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 popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something which I have loved my entire life.
To bewith this recipe, we must prepare a few components. You can have tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
- Prepare 4 oz shrimp, peeled and deveined
- Get 1/2 lb baby bokchoy, separate the stem and leaves then cut them
- Make ready 1 medium size carrot, cut into matchsticks
- Get 1/2 lb firm tofu, cut about 1/2 inch cubes
- Prepare 1 teaspoon soy sauce
- Get 2 cloves garlic, smashed then finely chopped
- Make ready 1/2 inch ginger, smashed then finely chopped
- Get 2 green onion, separate the white and green parts, then cut them off
- Prepare For Ginger Sauce:
- Take 3 tablespoons soy sauce
- Take 3 tablespoons water
- Take 1 tablespoon Chinese cooking / Shao Xing (optional)
- Make ready 1/2 tablespoons sugar
- Make ready 1 teaspoon cornstarch
- Make ready 1/2 inch ginger, grated
- Take 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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