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Saute shrimp and tofu with matchstick vegetables, then add just enough sauce to coat for a delicious, but simple, dinner.
Anne Murphy

Shrimp and Tofu with Vegetables

Saute shrimp and tofu with matchstick vegetables, then add just enough sauce to coat for a delicious, but simple, dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 -4 servings
Course: Main dish
Cuisine: American, Gluten Free
Ingredients Method

Ingredients
  

  • 1 container firm tofu
  • 2 carrots
  • 2 c trimmed and snapped green beans
  • 1 " fresh ginger root
  • 1 t cornstarch
  • 1 T water
  • oil for pan
  • 1 t chili paste
  • 1 T tamari
  • 1/4 c water
  • 1-2 c raw shrimp Frozen is fine

Method
 

  1. Slice tofu and wrap in a towel to drain
  2. Cut carrots in matchsticks, snap beans to roughly same length. Peel ginger and cut into shreds. Cut tofu into bite sized pieces.
  3. Mix cornstarch into water in a small bowl, reserve.
  4. Heat oil in a pan. Add chili paste and ginger, stir. Add tofu, stir to coat with seasoning, and let cook a few minutes to brown slightly.
  5. Add tamari and carrots, stir. Saute a minute or two. Add beans, stir, add water and cover. Cook for 2-3 minutes.
  6. Add frozen shrimp. Stir well. Cover and cook, checking every minute or two, until the shrimp is opaque and done. (Time will vary.)
  7. As soon as shrimp is just cooked, add cornstarch slurry, stir well, let cook a minute until it is clear.
  8. Serve at once.