I love home-cooked meals, but believe me when I say I don’t love spending all my time in the kitchen! Efficient cooking is key and nothing is easier than a “one and done” meal where all the protein and veggies are cooked in one vessel. In this Kindred Kitchen sweet and sour shrimp and tofu recipe, most of the work is upfront prepping the ingredients — and then everything gets cooked in very quick succession all in one wok or pan. Sweet and sour shrimp and tofu is one of my back pocket weeknight meals and it’s so delicious when served over rice or noodles.
ingredients
directions
In a bowl, toss shrimp with the salt, sesame oil and white pepper powder. Set aside to marinate while you prep and cut the scallions, ginger, garlic, pepper, mangoes and tofu according to the directions above.
In a separate bowl or large jar, whisk together broth, arrowroot starch, Chinese cooking wine, Japanese rice vinegar, honey and tamari. Set aside and keep the whisk to give it a quick stir just before using.
Heat wok or large pan over medium-high heat. Add a drizzle of oil and the shrimp. Saute until shrimp just turn fully pink, ensuring not to overcook. They get reheated again at the end. Scoop them out and set them aside.
To the same wok or pan, add another drizzle of oil and the ginger slices, moving them around with your spatula for 5 seconds. Add scallions and cook for 10 seconds. Add minced garlic and cook another 10 seconds.
Add bell peppers to the wok, sauteing briefly until tender, but still crisp. Add tofu and saute until heated through. Sprinkle kosher salt all over.
Whisk prepared sauce and pour in, bring it to a gentle simmer to thicken.
Once visibly thickened, add mangoes as well as the cooked shrimp. Cook briefly only to heat them through. You’ll want the mangoes to retain their shape and most of the texture, and the shrimp to still be juicy. Taste and do a final seasoning with salt as needed.
Serve over steamed rice or noodles, with a sprinkle of scallions and/or toasted cashews to garnish.
