Stir-Fries
Stir-Fried Tofu with Shrimp
Stir-fried tofu with shrimp is a home-style dish renowned for its tender, delicate texture. Tofu and shrimp – white and pink, soft and springy – create a delightful contrast on the palate. The silken tofu melts in your mouth, while the shrimp are firm, sweet, and succulent. Enhanced by ginger, garlic, and spring onion, this dish is simple yet elegant, light yet full of flavour. It provides high-quality protein without weighing down the stomach – perfect for the elderly, children, and health-conscious eaters alike.
Main Ingredients
- Silken tofu 1 block (approx. 300-350g)
- Fresh shrimp (peeled) 200g (or use 250g whole shrimp, shelled)
- Spring onion (chopped) 1 stalk
- Fresh ginger (minced) 2 slices
- Garlic (minced) 2 cloves
- Cooking wine 1 tbsp (approx. 10ml）
- White pepper powder a pinch
- Salt to taste
- Light soy sauce ½ tbsp (approx. 8ml）
- Oyster sauce ½ tbsp (approx. 8ml）
- Cornstarch slurry a little
- Cooking oil as needed
- Sesame oil a few drops
Steps
Remove the vein from the shrimp, rinse, and pat completely dry with paper towels. Marinate with cooking wine, white pepper, and a pinch of salt for 10 minutes. Cut the tofu into approx. 2cm cubes and soak in lightly salted water for 5 minutes (this removes the beany taste and helps it hold its shape). Chop the spring onion, and mince the ginger and garlic.
Heat oil in a wok over medium heat. When the oil is about 50% hot, add the marinated shrimp and stir-fry quickly for 1-2 minutes until they turn pink, curl into balls, and are just cooked. Remove immediately and set aside. (Do not overcook – shrimp will become rubbery.)
Using the remaining oil in the wok, add the minced ginger and garlic and sauté until fragrant.
Gently slide the drained tofu cubes into the wok. Use the back of a spatula or spoon to push the tofu gently, ensuring even heating. Add light soy sauce and oyster sauce (if using), and gently toss for 1-2 minutes until the tofu is coated. (Be very gentle to avoid breaking the tofu.)
Return the cooked shrimp to the wok and gently toss to combine. Season with salt to taste. If a thicker sauce is desired, add a little cornstarch slurry. Garnish with chopped spring onion and a few drops of sesame oil, gently toss, and serve.
TCM Notes
Calcium & bone health (core benefit of tofu): Silken tofu is rich in plant-based protein and calcium, supporting bone development and preventing osteoporosis – ideal for children, teenagers, and the elderly. High-quality protein & vitality (core benefit of shrimp): Shrimp are rich in high-quality animal protein (approx. 20g per 100g) with very low fat content, easily digestible, and excellent for building strength and tissue repair. Low-fat, high-protein – ideal for weight management: This dish is low in fat, rich in protein, and calorie-controlled – perfect for those on a weight-loss diet. Digestive support: Both tofu and shrimp are tender and easy to chew and digest – suitable for those with weak digestive function.
Suitable for：Children, teenagers, and the elderly needing calcium and protein Those on a low-fat, high-protein diet Those with weak digestion or needing light meals Those recovering from illness or surgery General population for daily meals
Not suitable for：Those with acute gout flare-ups (Use with caution!): Shrimp are moderate in purines – strictly limit during acute attacks. Those allergic to shrimp or soy products (Strictly avoid!): May cause rashes, itching, or breathing difficulties. Those with kidney dysfunction (Under medical supervision): Both tofu and shrimp are high in protein – protein intake may need to be controlled. Those with spleen-stomach deficiency-cold or diarrhea (Use with caution): Tofu is cool in nature – large amounts may worsen diarrhea and abdominal coldness. Add extra ginger to balance.
