Shrimp With Tofu Stir-Fry

"This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes)."
photo by rhaniff photo by rhaniff
photo by rhaniff
Ready In:


  • 13 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
  • 1 green onion, chopped into 1-inch pieces
  • 1 inch gingerroot, 6 very thin slices
  • 3 tablespoons oil, for cooking
  • 12 tablespoon sesame oil (omit if you don't have any)
  • (1)

  • 1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
  • 14 teaspoon salt
  • 1 egg white
  • (2)

  • 1 12 cups chicken broth or 1 1/2 cups water
  • 1 14 teaspoons salt (use less salt if broth is used)
  • 1 14 teaspoons sugar
  • 1 dash pepper
  • (3)

  • 2 cups firm tofu, cut into 1-inch square (one pkg)
  • 1 tomatoes, diced
  • 13 cup mushroom (button, straw, shitake)
  • 13 cup green peas or 1/3 cup snow peas
  • 13 cup carrot, diced
  • (4)

  • 1 12 tablespoons cornstarch
  • 2 tablespoons water


  • Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
  • Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
  • Use oil left in pan and sauté the ginger root and green onions until fragrant.
  • Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
  • Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
  • Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

Questions & Replies

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  1. I really liked this! I added a bunch of other veggies, but the basic recipe was so good! Thanks for posting!!
  2. This is an excellent dish. It was super easy, looked and taste amazing. My husband loved it! I added more water for some more gravy. yum!
  3. This is an amazing dish. My husband practically licked the plate. As good or better than any dish I have had from a restaurant.


I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0) My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it. <img src="" border="0" alt="Photobucket">
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