Stir-Fried Shrimp with Tofu and Bean Sprouts

During the summer, this recipe will result in a meal that will cool everyone down on hot days. It is quick to prepare and brings in good sources of protein. The stir-fried sauce is a copy cat of Pad Thai sauce which is sweet, sour, and salty. The tamarind is a main sour ingredient for this stir-fried sauce. However, lemon juice can be used as well. I like this recipe very much, and now I hope this dish will be a frequent occupant on your family’s dinner table.

Ingredients:

½ lbs. shrimp, shell removed

12 oz. firm tofu, diced

2 eggs

4 cups bean sprouts

3 green onions, sliced or chive

2 garlic cloves, minced

1 shallot, chopped

2 tbs peanut oil

Stir-fried sauce ingredients:

1/4 cup tamarind juice

2 tbs honey or brown sugar

1 tbs fish sauce

1 tbs sweet soy sauce

1/4 tsp salt

1/8 tsp black pepper

Directions:

Combine the stir-fried sauce ingredients and stir well

Heat 1 tbs oil in a wok or sauté pan. Add shrimp in one layer and grill both sides. Remove from wok.

Add tofu, shallot, and garlic. Stir and cook until tofu turns brown and shallot and garlic becomes fragrant (about 1 to 2 minutes).

Move tofu to the side of your wok. Add the rest of the oil and break in the eggs. (You can lightly beat the eggs first or break them in the wok and then start to scramble the eggs.)

Add sauce, bean sprouts, and green onions to the wok and mix well.

 Add shrimps and turn heat off. Make a quick stir and serve. Sprinkle on top with some chopped cilantro (I love cilantro) and hot cooked rice.

Tip: The stir-fried sauce can added sparingly during cooking time to flavor the shrimp and also the tofu.