Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tofu shrimp bokchoy stir fry in ginger sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stir-Fried Tofu and Bok Choy in Ginger Sauce. Just to let you know that we featured your recipe for Sichuan Bok Choy Tofu Stir-fry in our recent Tofu article. It was a great recipe - I can't wait to try it out, so thank.
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Take 4 oz shrimp, peeled and deveined
- Take 1/2 lb baby bokchoy, separate the stem and leaves then cut them
- Prepare 1 medium size carrot, cut into matchsticks
- Get 1/2 lb firm tofu, cut about 1/2 inch cubes
- Prepare 1 teaspoon soy sauce
- Take 2 cloves garlic, smashed then finely chopped
- Take 1/2 inch ginger, smashed then finely chopped
- Take 2 green onion, separate the white and green parts, then cut them off
- Take For Ginger Sauce:
- Make ready 3 tablespoons soy sauce
- Prepare 3 tablespoons water
- Make ready 1 tablespoon Chinese cooking wine / Shao Xing Wine (optional)
- Make ready 1/2 tablespoons sugar
- Get 1 teaspoon cornstarch
- Prepare 1/2 inch ginger, grated
- Make ready 1 teaspoon sesame oil
Heat sesame oil in a wok and add salt and pepper. Served with a simple homemade honey ginger soy stir fry sauce. I've always preferred my takeout Pad Thai with veggies and tofu, and I occasionally order tofu at restaurants when soaked or fried in things like creamy, spicy, salty, wonderful sauces. Bok Choy stir-fry with Crispy Tofu.
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.
I'd love to see what you come up with. Crispy Tofu with Garlic Sauce (without Deep-Frying). A classic Hong Kong street food made in your kitchen. Stir-fries are all about cooking quickly and over high heat, so the key to success is prepping your ingredients beforehand so you're Tofu and Mushroom Stir Fry. Couldn't resist adding bok choy and some baby spinach.
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