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

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   extra firm tofusesame seedsrice vinegarsoy sauce

Coconut Curry Tofu and Shrimp

coconut curry soup

Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right?  Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!

Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!

Trader Joe's Super Firm Tofu

Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!

coconut curry tofu and shrimp

Coconut Curry Tofu and Shrimp
Serves: 4-6
  • 2 tablespoons canola or coconut oil
  • 2 cloves garlic, chopped
  • 8 shallots, cut into thin rings
  • 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
  • 2 tablespoons dried shrimp paste
  • 4 tablespoons red curry paste
  • 2 tablespoons sambal oelek
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and cut into strips
  • 1 small green cabbage, sliced
  • 2 baked extra firm tofu blocks, cut into large cubes
  • 6 cups coconut milk
  • 2 cup water
  • 2 pounds shrimp, peeled and deveined
  • 4 hard boiled eggs, cut in half
  • Fresh cilantro
  1. In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
  2. To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.

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