Skinny”ish” General Tso’s Shrimp and Tofu

General Tso's shrimp and tofu

Main, Seafood | February 12, 2018 | By

Getting ready to celebrate the “Year of the Dog!”  The Chinese New Year is this week and we’ve dished up a lighter version of General Tso’s classic recipe — our Skinny”ish” General Tso’s Shrimp and Tofu! Still full of amazing flavor, this lower-fat version is not battered and deep fried, but stir-fried with our special sweet and spicy sauce. No chicken either in this recipe, which is the classic Chinese version (always trying to change history, LOL!). The cornstarch gives the sauce a nice thickness without weighing it down. So many flavor bombs in this sauce like garlic, ginger, and red pepper flakes that compliment the shrimp and tofu so well. You can use whatever protein floats your boat in this dish, but we’re obsessed with the shrimp and tofu combo, so that’s the “skinny” on this one! Serve it with a side of steamed white or brown rice and your dinner will rock! Happy Chinese New Year everyone!  新年快乐

 General Tso's Shrimp & Tofu

Our skinny-ish version of General Tso’s Shrimp and Tofu is a flavor bomb in your mouth! But, you’ll never know it’s lighter on the calories. There’s no battered and deep-frying in this dish!

TofuThe key to getting tofu that gorgeous golden brown is to remove all of the moisture first by wrapping the tofu block in a kitchen towel or paper towels. Then, cube them up!

shrimp and tofuFirst, stir-fry the tofu cubes until golden brown. Throw in the shrimp and stir-fry until partially cooked through.

General Tso's shrimp and tofuCelebrate the Chinese New Year with this gorgeous, lower-fat General Tso’s Shrimp and Tofu dish! It’s perfect for the family or impressive to serve for your guests. 

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Skinny"ish" General Tso's Shrimp and Tofu
Cuisine: Chinese
Serves: 4
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
    • 1 15 ounce block extra firm tofu
    • ½ pound large shrimp (peeled and deveined, tail on)
  • For the Sauce:
    • 5 tablespoons low-sodium soy sauce
    • 5 tablespoons rice vinegar
    • 2 tablespoons hoison sauce
    • ⅓ cup water
    • 2 tablespoons brown sugar
    • 2 tablespoons corn starch
    • 1 tablespoon chopped green onions, green & white parts
    • 2 tablespoons canola oil

    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 6 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • ½ teaspoon red pepper flakes
    • Chopped green onions for garnish
    • Black and white sesame seeds for garnish
    • Steamed white or brown rice for serving

  1. Wrap the tofu block with a kitchen towel or paper towels to thoroughly remove moisture. Let sit for 30 minutes. Cut the tofu into even ¾-inch cubes. Peel and devein the shrimp and set both the tofu and shrimp aside.
  2. To make the sauce: In a small mixing bowl whisk together soy sauce, rice vinegar, hoison sauce, water, brown sugar, and corn starch until well-combined and not lumpy. Stir in the chopped green onions and set aside.
  3. Heat the canola oil in a heavy wok over medium-high heat. Stir-fry the tofu until lightly browned on all sides. Add in the shrimp and partially cook, about 1 minute. Toss with salt and pepper and remove from the wok in a bowl and set aside.
  4. Add the garlic and ginger to the wok over medium-high heat. Sauté until fragrant. Toss with the red pepper flakes. Pour in the sauce and cook over low heat until it starts to thicken. (Add in more water if sauce gets too thick.) Toss together with the shrimp and tofu, coating well with the sauce. Cover for 1 minute until shrimp is cooked through. Garnish with chopped green onions and sesame seeds, and serve with a side of rice if desired.

If you make this recipe, be sure to snap a photo and hashtag it #AsianCaucasianBlog. We’d love to see your pics on Instagram and Facebook!

If you liked this recipe, try our Shrimp Sambal with Roasted Cauliflower.

shrimp sambal roasted cauliflower

Shop products featured in this recipe:

   extra firm tofusesame seedsrice vinegarsoy sauce

Mixed Seafood Poké Bowl

mixed seafood poke bowl

Main, Seafood | November 27, 2017 | By

Poké bowls are all the rage, so we had to get in on the action! Here’s our take with this crazy-delicious Mixed Seafood Poké Bowl. Created this little ditty in about 40 minutes. Super fresh sushi-grade tuna and salmon literally melt in your mouth, plus we’ve added in shrimp and imitation crab flakes with Trans-Ocean’s Crab ClassicYou can find sushi-grade fish at Whole Foods, Fresh Market, or other gourmet grocery stores, and at most high-quality Asian markets. The seafood mix soaks in the flavors from the marinade which will make your tastebuds explode with happiness! Stack it on a scoop of white or brown rice and place all the goodies around it — avocado and cucumber slices, radish sprouts, and lime wedges. How ’bout ‘dis’ poké bowl peeps? DO try this one at home!

For this post we partnered with Simply Surimi Seafood.

 mixed seafood poke bowl

Our Mixed Seafood Poké Bowl has everything you ever wanted in a poké dish! Sushi-grade tuna and salmon, crab, and shrimp. Such goodness in one fine bowl!

imitation crab

This imitation crab from Crab Classic is so good in this seafood mixture! Already cooked, flaked and ready to eat. It’s also heart-healthy and gluten free!

mixed seafood poke bowlCreate your own poké bowl or use our recipe as a guide. Either way you’re going to love serving this to your friends and family.

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Mixed Seafood Poké Bowl
Serves: 4
  • 6 ounces sushi-grade yellowfin tuna, small diced
  • 6 ounces sushi-grade salmon, small diced
  • 6 ounces Crab Classic Imitation Crab, chopped
  • ½ cup cooked small shrimp
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal oelek
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon shallot, minced
  • 1 fresh lime, juiced
  • 1 large jalapeño pepper, thinly sliced
  • 2 cups cooked white rice
  • ¼ cup fresh cilantro, chopped
  • Black sesame seeds
  • 4 small ripe avocados, pitted and sliced
  • 1 English cucumber, thinly sliced
  • Radish sprouts
  • Lime wedges
  1. In a large mixing bowl combine the tuna, salmon, crab, and shrimp.
  2. In a medium mixing bowl whisk together the soy sauce, rice vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallots, and lime juice. Pour over the seafood, add in the jalapeño peppers and stir well. Let marinate in the refrigerator for 15-20 minutes.
  3. To assemble: Place a scoop of white rice in the middle of a bowl and top with a scoop of the seafood mixture. Sprinkle the cilantro and black sesame seeds on top of the seafood mixture. Arrange the cucumber and avocado slices around the outside. Place a fist-sized amount of radish sprouts in the bowl and lemon wedges for garnish. Serve immediately.

If you liked this recipe, try our Spicy Scallop Crudo.

spicy scallop crudo

Shop products featured in this recipe:

  soy saucesambal oeleksesame oilfish saucerice vinegar