Recipe of Favorite Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, tofu shrimp bokchoy stir fry in ginger sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Separating the bok choy's stems and leaves for cooking results in wilted leaves and crisp-tender stems, which pair perfectly with the lightly cooked carrots and crispy, browned tofu. Low-sodium soy sauce, dry sherry, toasted sesame oil, and. Stir in the bok choy greens, place the tofu on top, and cover tightly. This one is SO pretty though Susan.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

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

I served this with warm rice because rice will forever be a great love of mine. Make bok choy and crispy tofu stir fry with Hanna. Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat.

Instructions to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

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.

Pat tofu dry, then dice into bite-sized pieces. Add to a bowl with cornstarch and salt and toss to coat. Heat toasted sesame oil in a frying pan over medium heat. This tofu stir-fry (that just happens to qualify as a vegan stir-fry, too) is super adaptable. Just about anything would taste good coated in Loads of chopped, warming fresh ginger makes this peanut sauce a particular favorite during the winter months, and garlic—I mean, what is dinner without garlic?

So that is going to wrap it up with this exceptional food tofu shrimp bokchoy stir fry in ginger sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!