Shrimp & Tofu Stir Fry

This is one of many dishes that my father-in-law makes that I really love.  I love it because it is so yummy and very tasty.  A dish that you cannot get tired of eating.

I will share how to make my own version of it.

In the photos, there are cubed chicken thighs included.  I added it because I already defrosted it before thinking of making this dish.  So yes, it is okay to use chicken too if you do not like shrimp… or use both like i did.



  • 1 -2 lbs of peeled shrimp (if big cut into 2 or 3)
  • 2 blocks (about 14 oz ea block) firm tofu, an inch cube
  • 1 can sliced water chestnuts (8oz)
  • 1/2 lb or 6-8 pcs shiitake mushrooms, sliced
  • bunch of bokchoys (they will shrink a lot)
  • 2 inches ginger, sliced
  • 1 Tbsp garlic, chopped
  • half of medium-sized onion, sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp olive oil
  • 1/3 cup oyster flavored sauce (all natural so it’s not too salty)
  • 2 Tbsp cornstarch
  • 1/2 – 1 cup water


  1. Deep fry or broil the tofu until golden brown and set aside.
  2. In a pot, pour olive oil then cook the garlic, onion & ginger
  3. Add in the mushrooms, cook for 2 minutes
  4. Add in the sliced water chestnuts, cook for 2 minutes
  5. Mix in the cooked tofu
  6. Add in the shrimp
  7. Season with salt and pepper
  8. Pour in the oyster sauce then fold it all together
  9. Add in the bokchoy then cover the pan for about 2-3 minutes
  10. In a separate bowl, mix water and cornstarch then pour it in the pot
  11. Sauce will be thickened and keep folding all the ingredients together
  12. Adjust oyster sauce or salt to your taste
  13. Add more water if you want to loosen the sauce or to make it less salty
  14. Serve it over steamed rice or quinoa
  15. Enjoy



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