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Stir-Fry Tofu

Stir-Fry Tofu

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  • Author: The Cooking Jar
  • Yield: 2 1x


  • 3 oz firm tofu, cut into small cubes
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/2 cup shiitake/straw mushrooms
  • 1/2 cup carrots, julienned
  • 1 cup shrimp, peeled and deveined, head and tail off
  • 1 green onion, sliced diagonally (optional)
  • Pepper to taste


  • 2 tablespoons chicken broth
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar


  1. Sprinkle the tofu with cornstarch and pepper and mix to coat well
  2. Over medium high heat, deep-fry the tofu in batches until golden brown and crispy. Drain and set aside
  3. Mix the sauce ingredients together
  4. In another pan over medium high heat, saute garlic and ginger until fragrant
  5. Toss in the carrots and mushrooms and stir to combine
  6. Add shrimp and cook until it turns pink
  7. Pour in the sauce mixture and toss to mix
  8. Add in the tofu cubes and stir to coat thoroughly
  9. Season with pepper to taste
  10. Dish and serve hot