How to Make Ultimate Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tofu shrimp bokchoy stir fry in ginger sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

1. Prepare 4 oz shrimp, peeled and deveined
2. Get 1/2 lb baby bokchoy, separate the stem and leaves then cut them
3. Make ready 1 medium size carrot, cut into matchsticks
4. Prepare 1/2 lb firm tofu, cut about 1/2 inch cubes
5. Prepare 1 teaspoon soy sauce
6. Take 2 cloves garlic, smashed then finely chopped
7. Prepare 1/2 inch ginger, smashed then finely chopped
8. Take 2 green onion, separate the white and green parts, then cut them off
9. Prepare For Ginger Sauce:
10. Prepare 3 tablespoons soy sauce
11. Make ready 3 tablespoons water
12. Prepare 1 tablespoon Chinese cooking wine / Shao Xing Wine (optional)
13. Take 1/2 tablespoons sugar
14. Get 1 teaspoon cornstarch
15. Take 1/2 inch ginger, grated
16. Make ready 1 teaspoon sesame oil

Steps to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

1. Toss the tofu with soy sauce. Set aside.
2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
3. 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.
4. 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.
5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
6. 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.

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