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
 
Author:
Cuisine: Chinese
Serves: 4
Ingredients
    • 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

Instructions
  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

Steamed Bao Buns with Egg and Avocado

steamed buns with eggs

Main, Vegetarian | February 5, 2018 | By

Dim sum for breakfast! These Steamed Bao Buns with Egg and Avocado are the perfect breakfast sandwich. It’s our Asian version of an Egg McMuffin! These fluffy steamed buns come from the Asian market in the frozen section. Just steam them in your bamboo steamer for 10 minutes and they fluff up like little pillows. Stuff these beauties with eggs and green onions, slices of avocado, and bean sprouts for a little crunch. Then the kicker — a drizzle of Sriracha sauce for a little heat! These soft and airy steamed buns will rock your world! Try stuffing these buns with just about anything you have on hand — bacon, sushi-grade fish, smoked chicken, pulled pork, pickled veggies — so many options!

steamed bunsThese steamed Bao buns are ideal for a breakfast sandwich! Our Steamed Bao Buns with Egg and Avocado recipe makes enough for four, but you may not want to share! 

bao bunsStock up on these frozen Bao Buns! They’re perfect for a quick Bao sandwich. Steam them up in your bamboo steamer in just 10 minutes until they’re fluffy little pillows! Find them at your local Asian market.

bao bunsSimple ingredients make this Steamed Bao Buns with Egg and Avocado sandwich so easy and delicious.

bao buns with eggsUse your bamboo steamer or a pot with a steamer insert to steam these beautiful Bao buns.

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Steamed Bao Buns with Egg and Avocado
 
Author:
Serves: 4
Ingredients
  • 4 Bao buns (frozen package)
  • 4 eggs
  • Pinch of salt and pepper
  • 2 tablespoons chopped green onions
  • ½ large avocado, sliced
  • ¼ cup bean sprouts
  • Sriracha sauce for drizzling
  • Toasted sesame seeds for sprinkling
Instructions
  1. Steam the Bao buns in a bamboo steamer or a pot with a steamer insert for 10 minutes until they fluff up. Remove and let cool.
  2. While the buns are steaming, whisk the eggs with salt, pepper, and the green onions. Using a non-stick pan, cook the eggs on low heat for 1-2 minutes letting the eggs set. Flip the eggs with a rubber spatula and cook another 20 seconds until done. Remove from the pan and cut into rounds. (I used a small single egg pan to make mine in four batches.)
  3. To assemble: Fold the rounded egg over and place inside the Bao bun. Top the egg with avocado slices and bean sprouts. Drizzle the sriracha sauce on top and a sprinkle of sesame seeds. Serve immediately.
Notes
You can find the Bao buns in the freezer section of your local Asian market.

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 Vegetarian Steamed Buns.

vegetarian steamed buns

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 sesame seeds