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EntreesFirm Tofu

Sauteed Shrimp with Hoisin Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


2 tablespoons vegetable oil

14 ounces firm tofu, well drained, cut into 1 inch cubes

1/2 pound medium size (15-17 count) raw shrimp, shelled & deveined

1 clove garlic, minced or pressed

6 green onions, cut diagonally in 1 inch lengths

Ingredients A:

3 tablespoons Hoisin sauce

2 tablespoons rice vinegar

2 tablespoons water

2 teaspoons sugar

1/2 teaspoon ground ginger

1/2 teaspoon cornstarch

1/8 teaspoon crushed red pepper


Combine ingredients A; set aside.

Heat 1 tablespoon oil in a large skillet over medium high heat; add tofu cubes and stir fry about 2 minutes or till lightly browned all sides.  Remove from the skillet and set aside.

Add 1 tablespoon oil to a skillet.  Stir fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly.

Stir in the green onion and Hoisin sauce mixture A and cook, stirring until thickened and shrimp are opaque throughout, about 3 minutes.

Add tofu and combine well.

Makes 4 servings.

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