Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. Separating the bok choy's stems and leaves for cooking results in wilted leaves and crisp-tender stems, which pair perfectly with the lightly cooked carrots and crispy, browned tofu. Low-sodium soy sauce, dry sherry, toasted sesame oil, and. Stir in the bok choy greens, place the tofu on top, and cover tightly.

I baked the tofu but you could fry it. Drizzle a little oil over the tofu before baking it. This stir fry dish will make you the hero of your family!! You can cook 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

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

Tender fish fillet cooked with deep fried tofu braised in a ginger garlic black bean sauce is the. Combine hoisin sauce, vinegar, water, sugar, ginger and cornstarch and set aside. Served with a simple homemade honey ginger soy stir fry sauce. I've always preferred my takeout Pad Thai with veggies and tofu, and I occasionally order tofu at restaurants when soaked or fried in things like creamy, spicy, salty, wonderful sauces.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce instructions

Toss the tofu with soy sauce. Set aside..
For Ginger Sauce: Combine all the ingredients in a bowl and set aside..
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..
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..
Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while..
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..

When I returned this Ginger Shrimp Stir-Fry with Garlic Bok Choy was in order! The bok choy is super delicious and fresh tasting and all it takes is a bit of slicing the ends off and that's it. I served this with warm rice because rice will forever be a great love of mine. Just your regular stir fry ingredients: ginger, garlic, sesame oil, a little soy sauce, and brown sugar. When I was recipe testing this veggie stir fry, I Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth.