Chinese Tofu and Shrimp Stir-Fry

"The Japanese name for Bean Curd is Tofu (Chinese name is Dou Fo), it is high in protein, inexpensive and blends very well with many different types of foods. For this recipe I have used fresh small sized shrimp and then placed on a bed of yellow rice."
photo by SkipperSy photo by SkipperSy
photo by SkipperSy
Ready In:


  • 1 lb shrimp, small size (fresh)
  • 5 teaspoons coarse salt
  • 1 egg white
  • 2 tablespoons tapioca starch (substitute cornstarch)
  • 4 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • 1 dash white pepper
  • 16 ounces firm tofu (firm recommended for frying)
  • 13 cup chicken stock (Option, Won Ton or chicken powder)
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon bean sauce (Amoy Sichuan Spicy Noodle Sauce or other similar types)
  • 12 tablespoon garlic, chopped
  • 12 tablespoon chili paste with garlic
  • 18 teaspoon chili pepper flakes (optional)
  • 2 tablespoons tapioca starch (substitute cornstarch)
  • 2 scallions (spring onion, green onion)
  • 4 tablespoons peanut oil
  • 1 tablespoon grated ginger
  • 2 cups plus cooked rice (Optional Yellow or white rice)


  • Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
  • Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
  • Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
  • Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
  • In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
  • .
  • In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
  • Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
  • Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
  • Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
  • In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
  • Enjoy this Asian dish.
  • .
  • NOTE:.
  • The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.

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Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!
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