Ingredients

The following ingredients have 2 Servings
  • 2 cups Shrimps (cleaned, veined and shelled)
  • 2 cups Bell peppers (sliced into long strips)
  • 3 tbsp Canola oil ((divided) )
  • 1/2 cup Green onions ((or shallots) chopped )
  • 1 clove Garlic (thinly sliced)
  • 1/2 inch Ginger (thinly sliced)
  • 4 oz Tofu (sliced into long strips)
  • ¼ cup Parsley (or cilantro chopped )
  • 2 tbsp Soya sauce
  • 1 tbsp Dark soy sauce
  • 1 ½ tbsp Honey
  • 1 tbsp Fish sauce (or 1 tsp Dashi powder)
  • 1 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch
  • 4 tbsp Water

Instruction

  • Clean, vein, shell, and pat dry the shrimps. Cut the peppers into long ¼ inch strips - and set aside. Dice the tofu into long thin pieces similar to the peppers.Tip - Keeping the tails on the shrimps looks more presentable for serving but it's a personal choice.
  • Combine all sauce ingredients in the small bowl - and set aside. Tip - Cornstarch will set to the bottom of the sauce so you will need to mix it again before adding it to the pan
  • Heat the wok on high and add one tablespoon of cooking oil. Add the shrimps and stir fry for 3 minutes until they turn pink and almost cooked. Remover from the pan and set aside.Tip - We remove the shrimps from the pan now so we don't overcook and make them rubbery.
  • To the same wok, add another tablespoon of oil and lightly brown the tofu on all sides - remove and set aside.Tip - Don't be afraid to let the tofu caramelize on all sides. We take the tofu out as it can break when stir-frying.
  • Next, add another tablespoon of oil to the wok - saute ginger, garlic. Then, add the bell peppers. Stir-fry for two minutes on high.
  • Return the tofu and shrimps back to the pan along with the sauce and green onions. Stir-fry for two minutes until everything is well combined. Tip - Keep the heat on medium so the liquid has time to coat everything before it dries out.
  • Finally, sprinkle some fresh chopped cilantro. Garnish with more green onions.
  • Enjoy!