Tofu And Shrimp With Hoisin Sauce Recipes
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
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.
More about "tofu and shrimp with hoisin sauce recipes"
CRISPY TOFU WITH HOISIN SAUCE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 7Calories 106 per servingCategory Main Course, Side Dish
SHRIMP TOFU NOODLES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Shrimp RecipesCalories 246 per servingTotal Time 20 mins
- 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.
- Heat the remaining 1 tablespoon canola oil (or olive oil) in the skillet. Add vegetable medley to the hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add the noodle substitute and the hoisin sauce mixture to the vegetables in skillet; stir to coat. Return the shrimp to the skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced scallions. Drizzle with sesame oil. Serve immediately (the sauce will thin as it stands).
SKINNYISH GENERAL TSO'S SHRIMP AND TOFU - ASIAN CAUCASIAN ...
From asiancaucasian.com
5/5 (6)Calories 327 per servingCategory Dinner
- 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.
HOISIN TOFU STIR FRY WITH PEPPERS AND CARROTS RECIPE - THE ...
From thewanderlustkitchen.com
4.5/5 (43)Category Main DishCuisine ChineseCalories 415 per serving
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
TOFU AND BROCCOLI WITH HOISIN SAUCE STIR FRY — GARLIC DELIGHT
From garlicdelight.com
5/5 (2)Calories 225 per servingCategory Main Course
SUPER EASY HOISIN TOFU - THE WHOLE SERVING
From thewholeserving.com
5/5 (2)Total Time 13 minsServings 4Calories 148 per serving
- Combine hoisin sauce, rice wine vinegar, coconut aminos, hot chili paste and sesame oil in a small bowl. Mix until well combined and set aside.
- Heat olive oil in a large skillet over medium high heat. Add half of the tofu and saute for 2 to 3 minutes, or until tofu starts to brown. Transfer browned tofu to a plate lined with paper towel to drain. Repeat with remaining tofu.
- Saute another 2 to 3 minutes, making sure tofu is evenly coated and sauce is throughly heated.
GINGER HOISIN TOFU - CREATE MINDFULLY
From createmindfully.com
5/5 (2)Total Time 1 hr 35 minsCategory Main CourseCalories 97 per serving
- Ginger Hoisin Tofu: Mix hoisin sauce, ginger, tamari, brown rice vinegar, toasted sesame oil, and water. Slice tofu into large rectangles and add them to the marinade. Marinate for an hour to overnight.
- In a skillet, heat olive oil over medium high heat. Place marinated tofu (not the marinade) in pan, and cook until golden brown on each side.
- Quinoa (if using): Rinse quinoa thoroughly. Bring water and quinoa to a boil, then reduce to a simmer. Add salt. Cook for about 15 minutes. Let sit for 5 minutes until the water is absorbed and quinoa is fluffy and tender.
CRISPY PAN FRIED TOFU WITH HOISIN SAUCE - BAREFOOT IN THE ...
From barefootinthepines.com
Reviews 3Estimated Reading Time 7 mins
CRISPY TOFU WITH PEANUT SAUCE RECIPE - CHATELAINE.COM
From chatelaine.com
3.2/5 (116)Total Time 35 minsCategory RecipesCalories 390 per serving
SHRIMP AND TOFU IN HOISIN SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.1/5 (19)Calories 170 per servingServings 2
SHRIMP AND TOFU IN HOISIN SAUCE- INDIVIDUAL SERVING RECIPE ...
From recipes.sparkpeople.com
HOISIN-SESAME SALAD WITH BAKED TOFU RECIPE | EATINGWELL
From sixthaxis.of.dyndns.info
HOISIN SAUCE AND TOFU RECIPES (81) - SUPERCOOK
From supercook.com
TOFU AND SHRIMP WITH HOISIN SAUCE RECIPE | KEEPRECIPES ...
From keeprecipes.com
TOFU AND SHRIMP WITH HOISIN SAUCE RECIPE - FOOD.COM ...
From pinterest.com
SHRIMP WITH HOISIN SAUCE RECIPES
From tfrecipes.com
TOFU AND SHRIMP WITH HOISIN SAUCE RECIPE - FOOD.COM ...
From pinterest.ca
SHRIMP TOFU NOODLES RECIPE | EATINGWELL
From asparagus.recipes.does-it.net
STEAMED SILKEN TOFU, SHRIMP, AND SHIITAKE RECIPE - EASY ...
From recipegoulash.com
TOFU AND SHRIMP WITH HOISIN SAUCE RECIPE - EASY RECIPES
From recipegoulash.com
HEALTHY HOISIN SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SHRIMP AND HOISIN SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #appetizers #beans #seafood #vegetables #easy #dinner-party #shrimp #stove-top #hawaiian #dietary #low-saturated-fat #low-calorie #low-carb #soy-tofu #low-in-something #shellfish #onions #taste-mood #savory #equipment #3-steps-or-less
You'll also love
