Tofu and Shrimp With Hoisin Sauce
photo by yuki9622002
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 teaspoons sugar
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cornstarch
- 1⁄8 teaspoon crushed red pepper flakes
- 2 tablespoons vegetable oil
- 14 ounces tofu, drained and cut into 1 inch cubes
- 1⁄2 lb medium shrimp, shelled and deveined
- 1 clove garlic, minced
- 6 green onions, cut into 1 inch lengths
directions
- Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
- Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.
Reviews
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I was looking for something quick and easy to do with frozen cooked shrimp and firm tofu, and this was perfect! I had fresh green onions and even fresh ginger on hand. The only substitutions I made was for the hoisin sauce since I didn't have any. I used House of Tsang Bangkok Peanut Sauce and skipped the sugar and red pepper flakes since it's somewhat sweet and spicy already. I used about a tsp and a half of fresh ginger. I also used about twice as much fresh garlic I thin just because I was in a hurry and not reading carefully. In any case, it was delicious. I thawed the precooked shrimp in running water, removed tails and let them drain well while making the sauce and sauteeing the tofu. Thanks for such an ideal recipe!
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I made this last night for the first time, and I loved it. I added oyster mushrooms to the first cooking step, and liked them. Very easy, though I found the timings were a bit off (my shrimp was cooked before I added the hoisin sauce), but continued to cook through and it was delicious. I made myself stop after one bowl so I'd have left-overs for tonight!
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Tweaks
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Simply outstanding! Have made this twice as a supper dish with basmati rice. Love it, love it, love it! Didn't change anything except for simple replacements like arrowrroot powder for cornstarch, and stevia for sugar. The 2nd time we had this I added diced red pepper in with the garlic and shrimp and frozen green peas at the end, with the tofu. They just need the warming up. So, although it'll feed more as an appetizer, this dish feeds DH and I just fine! Hey Jude, I can't thank you enough for posting this recipe!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin