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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tofu shrimp bokchoy stir fry in ginger sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you cook it.

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

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

Instructions 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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