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Shrimp and Tofu Stir Fry Recipe
|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|
|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|
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 mg
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
Peel and devein shrimp.
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.
For sauce, in a bowl stir together the broth, soy sauce, rice wine or white wine, and cornstarch.
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.
Cook and stir for 2 minutes more.
Serve with bean threads or hot cooked rice, if desired.