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Receta Shrimp and Tofu with Bok Choy
by Nancy Miyasaki

Shrimp and Tofu with Bok Choy

This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu of the original recipe, and I will probably use even more tofu, and less shrimp, the next time around. Feel free to adjust the quantity of each based on your tastes.

Calificación: 4.4/5
Avg. 4.4/5 5 votos
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4 Servings

Va Bien Con: Brown Rice, Jasmine Rice

Ingredientes

  • 1/2 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons ketchup
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 3 tablespoons vegetable oil
  • 1 whole shallot, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • 16 ounces firm or extra-firm tofu, cut into 1/2-inch cubes
  • 6 green onions, including tops, cut into 2-inch lengths
  • 1 1/2 pounds bok choy, chopped
  • 12 ounces peeled, deveined rock shrimp or medium prawns
  • 1 tablespoon cornstarch

Direcciones

  1. In a measuring cup or bowl, stir together the broth, soy sauce, vinegar, and ketchup.
  2. Add the red pepper flakes to taste (1/4 teaspoon for medium heat; 1/2 teaspoon for hot). Set sauce aside.
  3. In a large, heavy wok or 12-inch-wide saute pan, heat the oil over medium-high heat.
  4. When oil shimmers, add the shallot, ginger, and garlic and cook, stirring until fragrant, for 30 seconds.
  5. Add the tofu and green onions and stir until coated with aromatics.
  6. Stir in the bok choy and sauce mixture and let come to a boil, then reduce heat, cover, and simmer for 5 minutes.
  7. Stir in the shrimp, cover again, and let cook 5 minutes more.
  8. In a small bowl, stir the cornstarch into 1/4 cup water. Add to pan and cook, stirring, until sauce starts to thicken, about 1 minute.
  9. Serve immediately.