Chinese Tofu and Shrimp Stir-Fry Recipe

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Chinese Tofu and Shrimp Stir-Fry
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  2. Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
  3. Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
  4. Cut up the tofu into small pieces about 1 to 1 1/2 inch by 1/2 to 1 inch size (approximately) set aside.
  5. Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
  6. In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, 1/2 teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
  8. In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
  9. Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
  10. Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
  11. Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
  12. In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
  13. Enjoy this Asian dish.
  14. .
  15. NOTE:.
  16. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.79 Kcal (4144 kJ)
Calories from fat 566.86 Kcal
% Daily Value*
Total Fat 62.98g 97%
Cholesterol 66.39mg 22%
Sodium 4533.24mg 189%
Potassium 428.24mg 9%
Total Carbs 78.04g 26%
Sugars 6.36g 25%
Dietary Fiber 7.79g 31%
Protein 34.1g 68%
Vitamin C 2.4mg 4%
Iron 7.9mg 44%
Calcium 470.9mg 47%
Amount Per 100 g
Calories 245.76 Kcal (1029 kJ)
Calories from fat 140.75 Kcal
% Daily Value*
Total Fat 15.64g 97%
Cholesterol 16.48mg 22%
Sodium 1125.58mg 189%
Potassium 106.33mg 9%
Total Carbs 19.38g 26%
Sugars 1.58g 25%
Dietary Fiber 1.94g 31%
Protein 8.47g 68%
Vitamin C 0.6mg 4%
Iron 2mg 44%
Calcium 116.9mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.2
  • 27

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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