This is a light and delicious version of the stir-fry mixture we did for Pan-Fried Noodles with Chicken, using shrimp and tofu. My husband Joe and I were in the mood for a quick and healthy dinner. We didn’t have any fresh noodles, so we just served this over rice. (The sauce and marinade are the concoction of Eileen Yin-Fei Lo.)
Shrimp and Tofu Stir Fry
About an inch of ginger, peeled and chopped
2 cloves chopped garlic
handful of julienned snow peas
handful of julienned carrots
1 block firm tofu, cubed
1 lb or so of peeled and deveined raw shrimp
For the sauce:
1 cup chicken stock
1 pinch each of cornstarch, ground pepper, sugar
1 dash each rice wine, dark soy sauce, sesame oil
For the marinade:
Mix dashes of sesame oil, rice wine, white rice vinegar and soy sauce with pinches of cornstarch, salt and sugar.
Marinate the shrimp and the tofu in the above marinade for at least an hour.
Get some vegetable oil very hot in a wok. Throw in the ginger and garlic and give them about 20 seconds. Add the shrimp and cook, stirring, until they start to become pink and opaque (not more than two minutes). Add the tofu and vegetables, stirring constantly. When everything is cooked, but still crispy, pour in the sauce and let everything cook until it thickens. Serve over rice.
You can be creative with the veggies on this– mushrooms would be great in it. Julienned zucchini, eggplant– you could really experiment with whatever you happen to have. Other than the sodium content, it’s a healthy dish. Leave out the shrimp (maybe add mushrooms instead) and it’s vegetarian as well.
By the way, if you’re gluten free, you can use tamari instead of soy sauce to make this a delicious gluten-free Chinese meal. Not all varieties of tamari are brewed without wheat, but San-J brand makes a wheat-free tamari that’s a perfectly tasty alternative. Most Whole Foods and Asian supermarkets carry it.