Shrimp and Tofu Stir-Fry makes a simple weeknight meal. I keep a pound or two of shrimp in my freezer as well as a container of tofu for quick preparation of simple stir-fries like this one.
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoon corn starch
- ½ teaspoon crushed red pepper flakes
- 2 teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ½ pound medium shrimp (peeled and deveined)
- ½ pound firm tofu (cut into ½‑inch dice)
- 1 tablespoon vegetable oil
- ¼ cup chicken broth
- 1 fresh leek (white and light green parts only, cut into thin matchsticks, rinsed and dried)
In a large bowl mix soy sauce, vinegar, ginger, cornstarch, red pepper flakes, sugar and salt; ix well. Add the shrimp and tofu, gently fold to coat evenly. Let stand about 10 minutes.
Place wok or large heavy skillet over high heat. Allow it to get very, very hot; about 5 minutes. Add oil, swirling to coat.
Immediately pour the shrimp, tofu and any liquid into the hot wok. Quickly stir and toss until the shrimp begin to turn pink, about 1 ½ minutes. Add the broth and continue to stir until the sauce thickens slightly, about 20 seconds. Transfer to a serving plate, garnish with leeks and serve immediately.