Tofu and Shrimp Stir-Fry

Difficulty:

1/5

Tofu is an essential ingredient in most Asian cuisines, Thai food being no exception. Here we’ve chosen the extra-firm kind to stand up to being stir-fried with the garlic and bean sprouts (along with a bit of carrot for crunch). In addition to the tofu stir-fry, we chose to add the shrimp stir-fry as well because of its simplicity in preparation, appealing colours, and the prominent taste of oyster sauce. Oyster sauce is a thick, syrupy sauce made from cooking oysters down, and adding cornstarch, sugar, and salt. You can get it pretty much anywhere. You can also get fresh or frozen baby corn in all Asian grocery stores, and, in a pinch, the canned variety is usually available in larger supermarkets.

Ingredients

1 cup (250 mL) vegetable oil
3 1/2 ounces (100 g) extra-firm tofu (about 1/2 cup), cut in 3/4-inch (2 cm) dice
5 cloves garlic, finely chopped
1 cup (250 mL) carrot, cut into 1/4-inch (6 mm) slices
3 cups (750 mL) fresh bean sprouts
3 red bird’s eye chilies, sliced diagonally
2 green onions, cut into 1 1/4-inch (3 cm) lengths
2 tablespoons (30 mL) oyster sauce
1 teaspoon (5 mL) soy sauce
2 tablespoons (30 mL) vegetable oil
2 to 3 cloves garlic, finely chopped
8 to 10 large shrimp (10/12 count), peeled and deveined with tails left on
14 baby corn (fresh, frozen, or canned), sliced diagonally into 1 1/4-inch (3 cm) lengths
1/2 pound (220 g) snow peas (about 3 cups)
4 ounces (110 g) cremini mushrooms, cut into 1/4-inch (6 mm) slices
Fresh bean sprouts or pea shoots
2 green onions, cut into 1 1/4-inch (3 cm) lengths
2 tablespoons (30 mL) oyster sauce
1 teaspoon (5 mL) soy sauce
1/2 teaspoon (2.5 mL) superfine (caster) sugar or finely grated palm sugar

Directions

For tofu stir-fry: Pat-dry the tofu using paper towels. Line a plate with more paper towels to drain the tofu after frying.
Heat the oil in a wok over medium heat. When it’s hot, add the tofu, and stir-fry for 4 to 5 minutes or until golden. Remove with a slotted spoon or spider, and drain on the paper towels. Set aside.
Remove the wok from the heat. Set aside 2 tablespoons (30 mL) of the oil, then drain the rest from the wok (use for other dishes or discard).
Increase the heat to medium-high, and heat the reserved oil. Stir-fry the garlic and carrots for 1 to 2 minutes. Add the bean sprouts, and stir-fry for 1 minute. Add the chilies, green onions, the reserved tofu, and the oyster sauce and soy sauce, and stir-fry for another minute until all the ingredients are hot and mixed together well.
Serve with steamed jasmine rice.