TOFU AND SHRIMP WITH HOISIN SAUCE
This is a great appetizer, or pupu as they call them in Hawaii. Serve a platter of this with toothpicks. Decrease the amount of red pepper if you want it less spicy. This comes from Pupus, an Island Tradition by Sachi Fukuda. This makes about 4-6 appetizer servings
Provided by Hey Jude
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu cubes and stir-fry about 2 minutes or until lightly browned on all sides; remove from skillet and set aside.
- Add 1 tablespoon oil to skillet; stir-fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly; add green onion and hoisin sauce mixture and red pepper and cook, stirring until thickened and shrimp turns slightly pink, about 3 minutes; add tofu and combine well but stirring very gently so as not to break up the tofu cubes.
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
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).
Provided by JMigs0
Categories Soy/Tofu
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- 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).
Nutrition Facts : Calories 469.7, Fat 31.2, SaturatedFat 4.6, Cholesterol 95.2, Sodium 2795.9, Carbohydrate 20.7, Fiber 4.1, Sugar 8.4, Protein 28.7
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- Thaw shrimp if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels. Set aside. Meanwhile, whisk together the water, hoisin sauce, soy sauce, and Sriracha in a small bowl; set aside.
- Heat 1 tablespoon of the canola oil (or olive oil) in a 12-inch skillet over medium-high heat. Add the shrimp, garlic, and ginger to the hot oil. Stir-fry about 2 minutes or until the shrimp are opaque. Remove the shrimp from skillet; set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
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- Wrap the tofu block with a kitchen towel or paper towels to thoroughly remove moisture. Let sit for 30 minutes. Cut the tofu into even ¾-inch cubes. Peel and devein the shrimp and set both the tofu and shrimp aside.
- To make the sauce: In a small mixing bowl whisk together soy sauce, rice vinegar, hoison sauce, water, brown sugar, and corn starch until well-combined and not lumpy. Stir in the chopped green onions and set aside.
- Heat the canola oil in a heavy wok over medium-high heat. Stir-fry the tofu until lightly browned on all sides. Add in the shrimp and partially cook, about 1 minute. Toss with salt and pepper and remove from the wok in a bowl and set aside.
- Add the garlic and ginger to the wok over medium-high heat. Sauté until fragrant. Toss with the red pepper flakes. Pour in the sauce and cook over low heat until it starts to thicken. (Add in more water if sauce gets too thick.) Toss together with the shrimp and tofu, coating well with the sauce. Cover for 1 minute until shrimp is cooked through. Garnish with chopped green onions and sesame seeds, and serve with a side of rice if desired.
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