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Red Braised Shrimp and Tofu with Bok Choy

March 8, 2011

 

As you may have read a few times here, one of my favorite cook books is Braises and Stews, by Tori Ritchie. In the 2 years we’ve had the book, Scott and I have enjoyed many hearty, rich and meaty dishes as well as some lighter braises like chicken with lemon and olives. However, we’ve yet to really delve into the fish section of this book, so I was looking forward to giving this recipe a try. It was really more like a stir-fry which was great since it took much less time than most braises we’ve made, but the sauce was far better than just your typical teriyaki-soy sauce combo. This is a perfect weeknight meal and also quite healthy, since its vegetarian, low in sodium and chock full of green! The recipe says it serves 4-6 but (and I’m not entirely ashamed to admit), this was so delicious that we ate the entire thing!

Red Braised Shrimp and Tofu with Bok Choy

  • 1/2 Cup Chicken Broth
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Vinegar
  • 1 1/2 TBSP Ketchup
  • 1/4 to 1/2 tsp Red Pepper Flakes
  • 3 TBSP Vegetable Oil
  • 1 Whole Shallot, minced
  • 1-inch piece Fresh Ginger, peeled and minced
  • 1 Garlic Clove, minced
  • 8 ounces Firm Tofu, cut into 1/2 inch cubes
  • 6 Green Onions, including tops, cut into 2-inch lengths
  • 1 1/2 lbs Bok Choy, chopped
  • 12 ounces peeled, deveined, Rock Shrimp or Medium Prawns
  • 1 TBSP Corn Starch

In a measuring cup or bowl, stir together the broth, soy sauce, vinegar and ketchup. Add the red pepper flakes (1/4 tsp for medium heat; 1/2 tsp for hot-or more if you prefer!). Set sauce aside.

In a large, heavy wok or 12-inch-wide saute pan, heat the oil over medium-high heat. When oil shimmers, add the shallot, ginger, and garlic and cook, stirring until fragrant, for 30 seconds. Add the tofu and green onions and stir until well coated with aromatics. Stir in the bok choy and sauce mixture and let come to a boil, then reduce heat, cover, and simmer for 10 minutes. Stir in the shrimp, cover again, and let cook 5 minutes more.

In a small bowl, stir the corn starch into 1/4 cup water. Add to pan and cook, stirring, until sauce starts to thicken, about 1 minute. Serve immediately.

Enjoy alone or over rice or noodles!

 

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