Easiest Way to Cook Tasty Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. For Ginger Sauce: Combine all the ingredients in a bowl and set aside. Transfer the tofu to a clean bowl. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce step by step.

Add the tofu and green onions and stir until coated with aromatics. For Stir-Fry: Place the tofu in a pie plate and set a heavy plate on top of it. Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce This is a very light sauce, with just a hint of citrus. You can have Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

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

For a bolder citrus flavor, add a teaspoon of grated orange peel during the last minute of cooking. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Add green onions, ginger, and garlic. Give the sauce a good stir and add it to the pan along with the tofu.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce instructions

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..

Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down. I use a wok, but a large non-stick skillet is fine. The order of stir frying is tofu, veggies, shrimp and tofu, sauce, bok choy leaves and green onions.