How to Prepare Perfect Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. I'm absolutely in love with this simple dish of pan-fried tofu, stir-fried bok choy, and a sweet-and-spicy Sichuan pepper sauce. You can use either regular or "baby" bok choy for this recipe. If you have a hard time finding bok choy, substitute Chinese cabbage (sometimes called Napa cabbage).

You only need a few spices - green onion, soy sauce and sugar, to create a flavorful sweet savory sauce. The cooking is quick, simple and straightforward. The dish has a great texture. You can have Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

1. Prepare 4 oz of shrimp, peeled and deveined.
2. Prepare 1/2 lb of baby bokchoy, separate the stem and leaves then cut them.
3. You need 1 of medium size carrot, cut into matchsticks.
4. Prepare 1/2 lb of firm tofu, cut about 1/2 inch cubes.
5. You need 1 teaspoon of soy sauce.
6. It's 2 cloves of garlic, smashed then finely chopped.
7. Prepare 1/2 inch of ginger, smashed then finely chopped.
8. You need 2 of green onion, separate the white and green parts, then cut them off.
9. It's of For Ginger Sauce:.
10. You need 3 tablespoons of soy sauce.
11. You need 3 tablespoons of water.
12. Prepare 1 tablespoon of Chinese cooking wine / Shao Xing Wine (optional).
13. You need 1/2 tablespoons of sugar.
14. Prepare 1 teaspoon of cornstarch.
15. You need 1/2 inch of ginger, grated.
16. Prepare 1 teaspoon of sesame oil.

The bok choy is cooked until slightly charred and meaty in texture. Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce instructions

1. Toss the tofu with soy sauce. Set aside..
2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside..
3. 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..
4. 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..
5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while..
6. 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..

For variety, I sometimes add a small amount of lemon zest just before serving. For Ginger Sauce: Combine all the ingredients in a bowl and set aside. Halvah apple pie apple pie brownie donut cheesecake. Brownie muffin pastry cupcake cake dessert chocolate cake. Heat remaining one-half of oil in skillet.