Stir-fried Tofu with Shrimp

Name: Stir-fried Tofu with Shrimp
Total time: 40 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 200 g Shrimp; 0.5 tsp Salt; 0.25 tsp Black pepper; 100 g Snow peas; 1 piece Red chili; 50 g Carrot; 50 g Red onion; 2 cloves Garlic; 20 g Ginger; 200 g Canned button mushrooms; 2 tubes Egg tofu; 495 ml Cooking oil; 1 tsp Oyster sauce; 240 ml Chicken stock or water; 0.5 tsp Sugar; 0.25 tsp White pepper; 1 tbsp Light soy sauce; 1 tbsp Cornstarch; 2 tbsp Water (for slurry); 0.5 tsp Sesame oil; 1 tbsp Shaoxing wine

A simple and delicious Chinese-style stir-fry featuring tender egg tofu, succulent shrimp, and colorful vegetables in a savory sauce. Perfect for a quick and satisfying meal.

40 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

650

Calories

34g

Protein

20g

Carbs

45g

Fat

Scale recipe

2 servings

Original recipe

Ingredients21 items

Produce

🫛Snow peas100 g

🌶️Red chili1 piece

🥕Carrot50 g

🧅Red onion50 g

🧄Garlic2 cloves

🫚Ginger20 g

🥚Egg tofu2 tubes

Seafood

🦐Shrimp200 g

Pantry

🍄Canned button mushrooms200 g

🌻Cooking oil495 ml

🦪Oyster sauce1 tsp

🍲Chicken stock or water240 ml

🍚Sugar½ tsp

🍶Light soy sauce1 tbsp

🌽Cornstarch1 tbsp

💧Water (for slurry)2 tbsp

🌰Sesame oil½ tsp

🍶Shaoxing wine1 tbsp

Spices

🧂Salt½ tsp

🌶️Black pepper¼ tsp

🌶️White pepper¼ tsp

Instructions

1
Peel and devein the shrimp, leaving the tails on. Make a slit along the back of each shrimp to remove the vein.
2
Marinate the shrimp with salt and black pepper. Mix well and set aside.
3
Prepare the snow peas by removing the ends and strings. Cut them diagonally into halves.
4
Remove seeds from the red chili and slice it diagonally into small pieces.
5
Slice the carrot diagonally into thin pieces.
6
Slice the red onion diagonally into wedges.
7
Slice the garlic cloves into thin pieces.
8
Lightly smash the ginger and then slice it into thin pieces.
9
Drain the canned button mushrooms and slice them into halves or quarters.
10
Cut the egg tofu tubes in half, then gently squeeze out the tofu. Slice each tofu cylinder into round pieces.
11
Heat a wok with about 2 cups of cooking oil to 170-180°C (until it slightly smokes). Carefully add the sliced egg tofu and deep-fry until golden brown. Do not stir immediately to prevent breaking the tofu.
2:00 timer
12
Remove the fried tofu from the wok and set aside.
13
Using the same oil, add the marinated shrimp and deep-fry for about 10 seconds until they turn pink and are cooked through. Remove and set aside with the tofu.
0:10 timer
14
Remove most of the oil from the wok, leaving a small amount. Add the snow peas and stir-fry until slightly caramelized. Remove and set aside.
0:30 timer
15
Add water to the wok and bring to a boil. Add the sliced mushrooms and carrots and blanch until the water boils again. Remove and set aside.
1:00 timer
16
Clean the wok. Add 1 tablespoon of fresh cooking oil. Add the red onion, garlic, and ginger. Stir-fry until fragrant.
17
Add oyster sauce and chicken stock (or water). Bring to a simmer.
18
Add the blanched mushrooms and carrots to the wok.
19
Season with salt, sugar, and white pepper. Stir to combine.
20
Add the fried tofu and shrimp to the wok. Simmer for about 30 seconds to allow flavors to meld.
0:30 timer
21
Add light soy sauce. Stir gently.
22
Add the red chili and sautéed snow peas. Stir gently to incorporate.
23
In a small bowl, mix cornstarch with water to create a slurry. Reduce heat to low, then slowly pour the cornstarch slurry into the wok while stirring constantly until the sauce thickens to your desired consistency.
24
Before serving, drizzle with sesame oil and Shaoxing wine for added aroma and flavor. Stir gently.
25
Serve immediately with steamed white rice.

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Cuisinechinese