Hello, I am Jane. Today, I will show you a way to make tofu shrimp bokchoy stir fry in ginger sauce recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with 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:
- Make ready 4 oz shrimp, peeled and deveined
- Prepare 1/2 lb baby bokchoy, separate the stem and leaves then cut them
- Take 1 medium size carrot, cut into matchsticks
- Make ready 1/2 lb firm tofu, cut about 1/2 inch cubes
- Take 1 teaspoon soy sauce
- Take 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
- Get For Ginger Sauce:
- Make ready 3 tablespoons soy sauce
- Take 3 tablespoons water
- Prepare 1 tablespoon Chinese cooking / Shao Xing (optional)
- Take 1/2 tablespoons sugar
- Get 1 teaspoon cornstarch
- Take 1/2 inch ginger, grated
- Make ready 1 teaspoon sesame oil
Steps 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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