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Prawns and tofu over broccoli recipe

Prawns and tofu over broccoli recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A simple and wholesome Chinese dish. Enjoy with a bowl of freshly steamed white rice.


Quebec, Canada

2 people made this

IngredientsMakes: 4 - 6 servings

  • 10 frozen cooked prawns, thawed
  • garlic salt to taste
  • white pepper to taste
  • 150g frozen mixed vegetables
  • 2 slices fresh ginger
  • 2 heads broccoli, chopped into florets
  • salt to taste
  • 1 tablespoon oil
  • 1 tube egg tofu, sliced then dredged in cornflour
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 5 crab flavoured seafood sticks, chopped
  • 125ml concentrated chicken stock
  • 1-2 tablespoon cornflour, mixed with 125ml water
  • salt and pepper to taste
  • sesame oil to taste

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Season the prawns with garlic salt and white pepper. Set aside until needed.
  2. Blanch the mixed vegetables with ginger for 2-3 minutes. Drain and set aside.
  3. Blanch the broccoli florets for 2-3 minutes. Drain, toss with a little salt and place into serving dish.
  4. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the tofu until evenly brown on both sides, 4-5 minutes total. Place over the broccoli.
  5. Heat the same frying pan with 1 tablespoon oil over high heat. Fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and fry until soft, 3-4 minutes.
  6. Stir in the mixed vegetables, prawns and crab flavoured seafood sticks. Add the chicken stock, cornflour slurry and seasonings and heat through until thick, 1-2 minutes. Pour over the tofu and serve.

Ingredients

If egg tofu is unavailable, use 250g firm tofu instead.

See it on my blog

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Recipe Summary

  • 1 (12 ounce) package angel hair pasta
  • 2 ½ tablespoons butter, divided
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 ½ tablespoons pesto
  • 1 ½ tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt, divided
  • ½ teaspoon ground white pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • ½ (16 ounce) package frozen broccoli florets, thawed
  • 1 pound jumbo shrimp, peeled and deveined
  • 3 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.

In a large bowl, toss pasta, shrimp and broccoli pour sauce over and serve.


Recipe Instructions

Cut your block of firm tofu into bite-sized cubes and set aside. In a medium bowl, combine the chicken or vegetable stock, soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar, and set aside.

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.


Add the tofu and your stock mixture, tossing everything together gently.

Bring to a simmer, and stir in the cornstarch slurry. Allow to simmer for about 2 minutes, until the sauce has thickened.

Serve this healthy broccoli tofu bowl over steamed rice!

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Prawn And Tofu Pad Thai

A sizzling wok of perfect rice noodles tossed with big juicy Yamba prawns, slices of charred tofu, crisp snow peas and the sweet, sour, salty, spicy flavours of the most beloved Asian takeaway dish – Pad Thai becomes a speedy weeknight dinner. Fresh and flavourful, you will want to make this every week!

There are Pad Thai fan boys (and girls!) out there. I am one of them. If we are dining at a Thai restaurant, I order it. If we are being lazy and ordering Thai takeaway in the weekend, I order it. And for a dish that has achieved cult status, it ends up being different every single time. A delicious revelation on one occasion and a frustrating disappointment (I can’t believe I paid $12.90 for this!) on another. Some versions are sweet (too sweet with a syrupy sauce) and some are fiery. Some have noodles stuck together like chewing gum to the roof of your mouth while others have hard noodles that barely manage to hold on to the sauce while some are too oily. But when its good, oh it is good! And each good version has its own fan following.

I like my Pad Thai big on flavour, a mouthy cornucopia of textures leaning heavily towards sour, salty, spicy with just enough sweetness to balance it all. I like my greens glossy with a crisp bite. I like my noodles soft, supple and ready to roll with the sauce. I like a bit of crunch and heaps of fresh toppings. With these as my base guideline, I then create a fast stir-fry Pad Thai dish using whatever ingredients I have on hand often making a veg version with just tofu or jazzing it up with whole cooked prawns from the fish market. Prawns get replaced by poached chicken, snow peas are swapped for snake beans and broccoli. If I run out of peanuts, cashew nuts get crushed and added to the wok. And that is the whole premise of a dish like this. It is versatile, fresh and quick.

Now I must’ve cooked this a thousand times (without sounding like Adele!). I use commonly available ingredients that are easy to find and stock. The traditional Pad Thai recipe has tamarind which is one of the only ingredients I have omitted in my version. Very often, I follow the recipe below exclusively. And there are a few things I’d like to point out which will hopefully enable you to make a good Pad Thai in the sanctimony of your kitchen.

Pad Thai 101

Noodles – Glass noodles are rice noodles that look translucent in their dry form. They are available in Asian supermarkets or Asian sections of regular supermarkets. They are also called rice sticks. You don’t need to cook these on the cooktop in a pan of boiling water. Rather, you should be soaking them in hot boiling water (see recipe method below) as they cook incredibly fast. This method avoids the noodles becoming gluggy and the Pad Thai becoming a big sodden mess. Alternatively, you can buy cooked rice noodles from the fridge section of Asian supermarkets. These can be used straight up and need no cooking or soaking.

Wok – I use a carbon steel wok that I have had for decades. I bought it quite cheap in an Asian market. If you cook on gas, that is great as woks respond very well to fire and get that inner smoky char going. I cook on an induction cooktop. So it is quite a challenge to get the same effect. I turn my heat level to the highest and let the wok smoke a bit with the oil added in. A non-stick or plain steel wok won’t give you the same flavour a good carbon steel wok will.

Size – Your wok needs to be big. If you are cooking for two or three, make sure your wok is at least 30cm. If you are cooking the recipe below which is to serve four or six people, then your wok needs to be 36cm or 40cm. My wok (pictured) is 36cm(14in) and it does the job although I would’ve liked it to be larger. But because I cook on induction and there are no flames licking up the sides of the wok, I can only cook in a 36cm efficiently without losing heat. A large wok will allow you to toss things around expertly so that everything gets coated and heated evenly.

Prep – I always read my recipe several times and assemble ingredients as I would like to use them. So if tofu needs to be chopped, eggs need to be lightly beaten or garlic needs to be minced then I will do that and have everything ready in bowls. The key to a good Pad Thai (or any Asian stir-fry) is the high heat and speed. Often ingredients just need to sizzle in the hot wok for a few seconds or a minute or two. Having everything assembled and handy is a must.

I hope before long, this Pad Thai recipe becomes a regular in your cooking repertoire. Do rate it if you like it when you leave a comment below. Don’t forget to share your creations with me using #cookrepublic on Instagram or sharing on Facebook. Subscribe to get recipes and helpful cooking tips like these straight in your Inbox. Do you love Pad Thai as much as I do? Do you make it at home? What are your tips and tricks for a mean Pad Thai dish?


Shrimp and broccoli checks all the boxes &ndash

  • Quick
  • Easy
  • One skillet
  • Basic pantry ingredients
  • Balanced
  • Delicious

Shrimp is always a great option for weeknight dinners, since they are always stocked in the freezer, thaws quick, cooks in minutes and a family favorite.

Main components:

Sauce &ndash Soy sauce, Sugar, sesame oil, cornstarch and red pepper flakes

Shrimp &ndash Fresh or frozen shrimp (thawed and patted dry) with tails on or off

Broccoli &ndash Fresh broccoli florets, cut in medium size florets for faster cooking

Garlic &ndash lots of freshly chopped garlic

How to make shrimp and broccoli stir fry?

Stir soy sauce, sugar, water, sesame oil, cornstarch and red pepper flakes together in a small bowl until sugar dissolves and set aside.

Saute broccoli florets over medium heat in a dash of oil, until cooked yet still crunchy. Transfer to a bowl. Cook shrimp in the same pan, until cooked and transfer them to the same bowl.

Saute chopped garlic in some oil until it begins to get golden and then whisk in sauce. Let it come to a boil and begin to thicken and then stir in cooked shrimp and broccoli. Take off heat and serve with white rice.


What to Serve with Teriyaki Tofu

  • Rice. I love serving this tofu over a bed of fluffy white rice. I prefer a long-grain white rice, such as Jasmine or Basmati, however you can also use brown rice for extra fiber. Alternatively, serve over rice noodles, such as vermicelli.
  • Vegetables. You can switch up the veggies in this recipe based on your preferences and what’s in season. I love serving it with broccoli, however you can also use bell peppers, mushrooms, or baby bok choy.
  • Salad: To complement the flavors of this dish, try my speedy Sesame-Cucumber Salad or 20 Minute Chopped Asian Salad.

Sesame Tofu With Broccoli

When I was growing up, tofu was a weeknight staple on our dinner table, served in stir-fries and soups, stuffed into fish cakes, or fried. In my household, which is vegetarian, it’s our main source of protein, used in dishes from all cuisines—from a turmeric-accented tofu scramble for tacos to a vegan palak paneer-style dish using pan-fried tofu in place of cheese.

This recipe is a riff on a Chinese American classic, sesame chicken. Achieving a crispy coating around the tofu is key—it adds to the overall texture of the finished dish. After trying several types of flours and starches, I found that cornstarch provides the ideal level of crunch while retaining some crispiness even after soaking up sauce. Those familiar with sesame chicken might know that the “sesame” component is sometimes limited to a ceremonial scattering of seeds on top. This version, however, ups the sesame game by incorporating an untraditional but logical addition: tahini! Made of ground sesame seeds, it adds a delicious richness.

This method of pan-frying tofu is also excellent for those who love salt and pepper tofu: All you need to do is to sprinkle this salt and pepper mix over your crispy tofu: ½ tsp. sugar, ½ tsp. freshly ground white pepper, ¼ tsp. ground ginger, ½ tsp. five-spice powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. —Hetty McKinnon

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


What other vegetables are good with Garlic Parmesan Shrimp?

Not a fan of broccoli? No problem! You can use any of these other vegetables instead of (or in addition to) eating the broccoli with the shrimp. Follow the directions the same for cooking the broccoli, except where noted:

  • Cauliflower
  • Asparagus (cook with shrimp)
  • Green beans (cook 5 minutes, then add shrimp)
  • Eggplant
  • Zucchini or yellow squash (cook 5 minutes, then add shrimp)
  • Spinach or kale (cook separately then add to shrimp)
  • Bell peppers (cook 5 minutes, then add shrimp)
  • Brussels sprouts (cook 20 minutes, then add shrimp)


How to Make Sesame Tofu:

  1. Start with firm or extra firm tofu, remove from the package and drain the water.
  2. Press Tofu: place the drained tofu block on a lint free kitchen towel, fold the sides over and cover with another towel. Place a heavy object on top like an enameled cast iron pot or something that is easy to balance. Allow to press for at least 30 minutes or overnight.
  3. Once pressed tear the tofu into bite size pieces and toss with tapioca or corn starch.
  4. Air fry or bake until golden crips around the edges following the instructions in the recipe card.


Shrimp and Broccoli Stir-fry

I am excited to share today’s shrimp and broccoli stir-fry with you. The sweet and sour shrimp with fresh broccoli combination is delicious and healthy. If you are looking for an easy-to-make dinner recipe, I would recommend giving this a try.

To make this dish, you’ll need cooked shrimp, broccoli florets, sliced tomato, ginger and chopped green onion, quite simple.

I began by adding the broccoli into salted boiling water, cook until they are crisp-tender (takes about 2 minutes once the water returns to a boil) and cool it down with ice water. This quick and simple technique is called blanching. For presentation, I arranged the broccoli florets around the edge of the plate.

When it’s time to make the sauce. I sautéd the ginger and scallion first until it’s fragrant, then I poured the seasonings into the pan and heated until simmering.

I made the seasoning mixture by combining ketchup, water, cooking wine, salt, sugar and black pepper in a bowl and setting aside before cooking.

The role of tomato in this dish is to achieve a stronger umami taste and add texture. It should be add into the pan before the shrimp and sautéed until soft.

Cooked shrimps take just 1-2 minutes to heat through, they should be added last. Make sure to stir frequently so the sauce will be evenly spread.

Enjoy this delicious shrimp and broccoli stir fry with a bowl of rice or noodle for a fast and delicious meal. I guarantee you’ll love the sweet and sour shrimp!

Here is an recap of how I made the Shrimp and Broccoli Stir-fry in less than 20 minutes! If you like this recipe, please leave a rating and share it with your friends!