Shrimp With Tofu Stir Fry Recipes

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SHRIMP WITH TOFU STIR-FRY



Shrimp With Tofu Stir-Fry image

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

1/3 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
1/2 tablespoon sesame oil (omit if you don't have any)
1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
1/4 teaspoon salt
1 egg white
1 1/2 cups chicken broth or 1 1/2 cups water
1 1/4 teaspoons salt (use less salt if broth is used)
1 1/4 teaspoons sugar
1 dash pepper
2 cups firm tofu, cut into 1-inch square (one pkg)
1 tomatoes, diced
1/3 cup mushroom (button, straw, shitake)
1/3 cup green peas or 1/3 cup snow peas
1/3 cup carrot, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

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

SHRIMP PHAD THAI



Shrimp Phad Thai image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h8m

Yield 6 servings

Number Of Ingredients 16

4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)

Steps:

  • Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
  • Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  • Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
  • Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

SHRIMP STIR-FRY



Shrimp Stir-Fry image

When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook. I've also used chicken instead of shrimp with delicious results. I enjoy preparing holiday meals for my family when everyone can be together. Senior citizen activities also keep me busy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3-4 servings.

Number Of Ingredients 11

1-1/2 cups broccoli florets
1 small sweet red pepper, juliened
1 small green pepper, julienned
1 to 2 tablespoons vegetable oil
1 pound uncooked shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce
Hot cooked rice

Steps:

  • In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink. , Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts :

TOFU AND SHRIMP WITH HOISIN SAUCE



Tofu and Shrimp With Hoisin Sauce image

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

3 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons water
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon cornstarch
1/8 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
14 ounces tofu, drained and cut into 1 inch cubes
1/2 lb medium shrimp, shelled and deveined
1 clove garlic, minced
6 green onions, cut into 1 inch lengths

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.

SHRIMP AND TOFU FRIED RICE



Shrimp and Tofu Fried Rice image

Stir-fried rice with shrimp and tofu.

Provided by RAYRIGGS

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon oil, or as needed
3 tablespoons minced garlic
2 tablespoons chopped fresh ginger
12 ounces frozen medium shrimp, thawed
1 (12 ounce) package extra-firm tofu, drained and cubed
3 large eggs, beaten
1 (16 ounce) package frozen stir-fry vegetables
½ pound mushrooms, sliced
2 cups cooked rice
1 splash soy sauce, or to taste
6 medium green onions, chopped

Steps:

  • Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.
  • Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.
  • Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.
  • Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 37.6 g, Cholesterol 267.3 mg, Fat 12.6 g, Fiber 4.2 g, Protein 32.3 g, SaturatedFat 2.6 g, Sodium 506.4 mg, Sugar 4.5 g

SHRIMP WITH VEGETABLES STIR-FRY



Shrimp with Vegetables Stir-Fry image

For a delicious one skillet meal, try this recipe. It is so easy and is so healthy with the yummy veggies and shrimp.-Cathy Dawe, Kent, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 medium carrot, julienned
3/4 cup fresh snow peas
1 small zucchini, julienned
1 small red onion, halved and thinly sliced
1/2 cup sliced fresh mushrooms
1/2 medium sweet yellow pepper, julieneed
1/2 medium sweet red pepper, julienned
1 pound uncooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Steps:

  • In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

Nutrition Facts : Calories 355 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 770mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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