I’m craving simplicity right now. Partly because the madness of the holiday season will soon be upon us. There’s no easy way to handle the stresses of even the simplest of holiday traditions. That’s because simplicity is complicated. Easy may be the simplest choice, but true simplicity is rarely easy. Does that make sense? However, this recipe for Shrimp Stir-Fry with Tofu and Leeks is a rare exception to the complicated rules about simplicity. This stir-fry comes together easily because its simplicity is the essence of its perfection. That’s not complicated, right?
Let me try it this way. Confucius said, “Life is really simple, but we insist on making it complicated.” This sounds profound, but I think he was just sharing his cooking notes.
I’m trying to say this Shrimp Stir-Fry is easy because the best stir-fries are simple. The easiest mistake we cooks make is overcomplicating what’s intended to be simple. It’s easy to toss 12 ingredients into the wok without realizing 2 or 3 would be simply perfect.
Shrimp Stir-Fry with Tofu and Leeks
In my house, the wok lives on top of the stove 24/7 because stir-fries are the essence of quick, stress-free meals that are easy to make. Here are my few simple rules:
The best simple stir-fries start with meat and/or vegetables cut into small pieces. Quick-cooking elements like delicate greens should be chopped larger than dense, slow-cooking items like chicken meat. It’s easy to understand why right?
Once you’ve mastered a thoughtful chop, turn your attention to deftly chosen simple sauces and seasonings. This Shrimp Stir-fry with Tofu and Leeks should taste like, well, shrimp, tofu and leeks. Not the sauce you’ve smothered it in.
Another reason to choose just a few, simple ingredients is to avoid overcrowding the wok. It’s easy to fill it so full that the ingredients steam themselves into a mushy pulp that’s none too easy to swallow.
In order to keep a simple stir-fry easy as possible get the wok as hot as possible – preheat it for at least 5 minutes before adding the oil. Don’t forget to open the windows and/or turn on the fan before you start. There should be an exhilarating amount of smoke. Getting the wok hot enough is the only difficult part of the process. Once you understand that, this simple Shrimp Stir-Fry with Tofu and Leeks is easy. Does that make sense? GREG
Ingredients
- 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)
Directions
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.
Simple = Sensational! I wish my kitchen fan was more powerful — that “exhilarating amount of smoke” lingers in our bedroom…
It’s funny that I have avoided stir fries because I found them to be complicated! It’s all the chopping! This dish, however, looks incredible and worth making… And not too complicated. Stay stress-free!
This fry is simple and elegant
Well, on top of my stove lives a cast iron skillet. Very interesting way to examine life choices! Your dish looks absolutely delicious.
Actually one of my cast iron skillets also lives up there (along with a tea kettle and the aforementioned wok)! GREG
Delicious recipe and I also really love the photography here. The styling is unique and very eye-catching; I love seeing something new! Hope you have a wonderful Thanksgiving, Greg! 🙂
Thanks! I was trying to keep the photography and props “simple”. GREG
Well said, Greg. I’m going to save this post to read when I’m “getting carried away.” I just had an example of what you’re talking about. I was testing a recipe for a client and had to force myself not to “dress it up.” It had a few simple ingredients, and I kept thinking things like, “Some julienned carrots would add color,” “I could just toss in a few strips of red bell pepper,” “What this dish needs is some finely sliced onion,” and so on. But I forced myself to stay on task, and guess what, it tasted just fine and didn’t look too bad either!
You know, there are several pots and pans and measuring cups/spoons that I should just keep out always. Because I’m always using them! This is a good dish — tons of flavor, but simple, simple, simple. Simple works for me. 😉 My kind of food — thanks.
Nice for you to share a simple, everyday meal, the kind that we all (even food bloggers!) make most of the time. You are right that simple is hard: I’m in the process of trying to pare down the clutter around here to make the house a more soothing environment for these dark months when we’re inside so much (not so applicable for your climate, but true here!). Somewhat like leaving the dish with just a few key but simple seasonings.
Simplicity is good and so is your stir fry. Enjoy !