Tofu and Shrimp Stir Fry Xia Ren Dou Fu
Elevate your weeknight dinner with this vibrant and flavorful Tofu and Shrimp Stir Fry (Xia Ren Dou Fu), a perfect harmony of succulent shrimp, crispy golden tofu, and fresh, tender vegetables. Infused with the aromatic duo of garlic and ginger and coated in a savory blend of soy sauce, oyster sauce, and sesame oil, this stir-fry delivers rich umami flavors and a satisfying texture in every bite. Ready in just 25 minutes, this quick and healthy dish features nutrient-packed bok choy, crunchy bell peppers, and a hint of white pepper for a subtle kick. Serve it over steamed rice or noodles for a wholesome, restaurant-quality meal you can enjoy at home. Perfect for seafood lovers and tofu enthusiasts alike, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 300 grams shrimp (peeled and deveined)
- 1 medium red bell pepper
- 2 heads baby bok choy
- 3 stalks green onions
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean towel, place it on a plate, and weigh it down with a heavy object for 15 minutes. Cut the tofu into 1-inch cubes.
Prepare the vegetables: Slice the red bell pepper into thin strips, chop the baby bok choy into quarters, and slice the green onions into 2-inch pieces. Mince the garlic and finely grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and grated ginger, stir-frying for 30 seconds until aromatic.
Add the shrimp to the skillet. Sprinkle with salt and white pepper. Stir-fry for 2-3 minutes until the shrimp turn pink and curl. Remove the shrimp and set aside.
Add the red bell pepper and bok choy to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender yet still crisp.
Return the tofu and shrimp to the skillet. Pour the stir-fry sauce over the ingredients, stirring gently to coat everything evenly. Cook for an additional 1-2 minutes or until the sauce thickens slightly.
Sprinkle the sliced green onions over the top before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.5 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 619 mg | 48% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
