Tofu and Shrimp With Hoisin Sauce
At a Glance
- Total
- 25 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Asian
- Stir-fry
- Stir-Fry
Allergens
- Shellfish
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tofu and Shrimp With Hoisin Sauce brings together 3 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 2 tablespoons water in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large skillet
Ingredients
- 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
Instructions
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.
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