Print

Shrimp and Tofu Stir-Fry Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Shrimp with Tofu Bowl is a quick and flavorful dish combining tender shrimp, silky soft tofu, and delicate eggs, all simmered in a savory sauce made with light soy, oyster sauce, and Shaoxing wine. Garnished with toasted sesame oil and black sesame seeds, this comforting bowl is perfect for an easy yet elegant meal served over steamed rice.

Ingredients

Shrimp and Tofu

  • ½ lb white shrimp (26–30 count per pound, peeled and deveined)
  • 14 oz soft tofu (1 carton, drained)

Egg Mixture

  • 3 large eggs (whisked)
  • 2 tsp starch (for silky egg texture)

Vegetables and Aromatics

  • 2 green onions (diced, white and green parts separated)
  • 0.32 oz garlic cloves (grated, approx. 2 medium cloves)

Sauces and Liquids

  • 1 tbsp neutral-flavored oil (such as avocado oil)
  • ⅛ tsp coarse sea salt
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1.5 tbsp Shaoxing wine (or sake/dry sherry), divided (½ tbsp for marinating shrimp)
  • 2 tbsp chicken stock
  • Drizzle toasted sesame oil (for garnish)
  • Sprinkle black sesame seeds (for garnish)

Instructions

  1. Prep the Shrimp: Pat the cleaned shrimp dry. Using a small paring knife, make a shallow slit along the back of each shrimp to butterfly them. Set aside.
  2. Prepare the Tofu: Open the tofu package and drain off the liquid without pressing the tofu. Carefully transfer the whole block into a 2-liter nonstick saucepan.
  3. Chop Green Onions: Dice the green onions into small rounds, separating the white parts from the green parts for cooking and garnish, respectively.
  4. Whisk Eggs with Starch: In a small bowl, gently whisk the eggs with starch until just combined, taking care not to overmix to keep eggs tender and silky.
  5. Mix the Sauce: In a small cup, combine light soy sauce, oyster sauce, grated garlic, Shaoxing wine (1 tbsp), and chicken stock. Set aside.
  6. Add Oil and Salt to Pot: Heat the neutral-flavored oil in the saucepan over medium heat and sprinkle in ⅛ tsp coarse sea salt to help prevent sticking.
  7. Divide the Tofu: Using a firm spatula, divide the tofu block into approximately 15 pieces about 1-inch thick and 1¼-inch wide, keeping them in the pot.
  8. Arrange Shrimp and Add Sauce: Arrange the butterflied shrimp around the tofu pieces in a single layer (a slight overlap is fine). Sprinkle in the white parts of the green onions and pour the prepared sauce mixture over everything.
  9. Simmer Covered: Cover the pot and simmer on medium heat for 3 minutes, checking to ensure gentle bubbling; reduce to medium-low if boiling too rapidly.
  10. Check Doneness: Gently nudge tofu with a spatula to check for sticking. Ensure shrimp have turned pink and are cooked through. If undercooked, flip shrimp, cover, and simmer an additional 1 minute.
  11. Add Egg Mixture: Quickly whisk the egg mixture again to redistribute starch, then pour evenly over the tofu and shrimp in the pot.
  12. Simmer Eggs: Cover and simmer for 2–3 minutes until the eggs are just set but still tender.
  13. Garnish and Serve: Turn off the heat. Drizzle toasted sesame oil over the top and sprinkle black sesame seeds along with the green parts of the sliced green onions. Serve hot over steamed rice.

Notes

  • Do not press the tofu to keep its soft texture intact in the dish.
  • Gently whisking the eggs with starch is key to achieving silky, tender eggs rather than foamy or airy.
  • Adjust simmering time carefully to avoid rapid boiling which can break the tofu apart.
  • Butterflying shrimp ensures even cooking and a pleasing presentation.
  • Substitute Shaoxing wine with sake or dry sherry if unavailable.

Find it online: https://marthatasty.com/shrimp-and-tofu-stir-fry-bowl-recipe/