Shrimp and Tofu Stirfry

Kelly's Culinary Adventures
by Kelly's Culinary Adventures
4 Servings
20 min

I think everyone has dishes that remind them of home or your mom’s cooking. The flavors in this shrimp and tofu dish totally remind me of home. This is one of those dishes that is perfect eaten with a big bowl of rice. It is flavorful, extremely easy to eat and saucy enough to mix with rice and turn into a completely satisfying meal.


I am told by my mom that I have always been a huge fan of shrimp. Ever since I was a toddler, I would ask for and eat shrimp all the time. When one of my uncles babysat me, he would always cook a few shrimps for me to eat as a snack. I don’t recall loving shrimp this much but maybe I did eat too much of it as a child because I recall not being too much of a fan of it when I was in my pre teens years. I think I was sick of eating shrimp and didn’t even know it. As an adult now, I will happily eat shrimp and I enjoy how easy and fast it is to cook. I always keep a bag of frozen shrimp in the freezer for those days that I need to put together a quick meal.

shrimp and tofu stirfry
Shrimp and Tofu Stirfry
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients
  • 2 300g containers of soft tofu
  • 1.5 lbs shrimp, peeled and deveined
  • 2 scallions, finely sliced
  • 2 cloves of garlic, minced
  • 1/2 cup frozen peas
  • 1 cup stock, preferably chicken/seafood/vegetable
  • 2 tbsps vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1/8 tsp white pepper
  • 1/2 tsp sesame oil
  • 1/2 tbsp corn starch mixed with 2 tbsps water
Instructions
In a large skillet, heat on high heat. Once hot, add in 1 tbsp oil and add in the shrimp and quickly stir fry to cook the shrimp. Do not cook for more than a minute to avoid overcooking. Once it has turned pink and translucent, remove it from the pan and set aside.
In the same skillet, heat on medium high and add in the remaining tbsp of oil. Add in half of the scallions and all of the minced garlic. Stir fry until fragrant. Add in the stock and then the tofu. Gently break apart the tofu and allow it to heat up and simmer for a minute or two. Add in the frozen peas, drizzle in the corn starch slurry and boil until thickened. Add in the soy sauce, white pepper, wine and sesame oil. Add the shrimp back into the pan and bring up to temperature. After a minute, remove to dish and top with remaining scallions. Enjoy with lots of rice.
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