Woww...This is really yummy dish. My kids and I really loved it. Thanks for sharing this recipe. I'm using japanese tofu for this this recipe and I deep fried the tofu (coated with a bit of cornstarch) first before added to the sauce and shrimps.
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!
This was such an excellent quick tasty dinner! I tossed the tofu cubes in a little cornstarch to help them get a crispy edge before stir frying but otherwise followed the recipe exactly. Will definitely be making this again! Thanks!
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!
This was good. The cornstarch gave the sauce a nice consistency. I added a little more crushed red pepper, but I like things more spicy than most folks!! ; > I found myself wanting add some salt, just to bring out the flavors a little more. So I tossed the shrimp with salt and pepper before I cooked them, and added a few shakes of soy sauce to the sauce as well. Adding the tofu back at the END really helps it to stay in cubes and not fall apart.