Steps
How to make it
Prep 10 min · Cook 12 min
- Devein 150 g shrimp one by one, rinse under running water, and pat completely dry with paper towels (moisture lowers pan heat and makes shrimp watery and tough). Cut 1/2 pack tofu into about 2 cm cubes and press between paper towels top and bottom to absorb surface moisture. Mince 2 garlic cloves and set aside.
- Heat a skillet over medium-high and add 1 tsp olive oil; when hot, lay tofu cubes in a single layer and do not flip yet.
- Sear about 2 minutes per side until golden and slightly firm on the outside; transfer gently to a plate and set aside (the drier the tofu, the less likely it breaks).
- If the pan looks dry, add a little more oil; switch to medium heat and sauté minced garlic about 20 seconds until fragrant and edges turn light gold (do not burn).
- Turn heat to high, spread in shrimp, and stir-fry quickly about 2 minutes until curled and fully opaque pink-orange (about 70–80% done—it will finish in the pan).
- Return tofu; drizzle 1 tbsp soy sauce along the pan edge and sprinkle a pinch of white pepper; over medium-high, fold gently about 30 seconds until sauce coats evenly and shrimp are fully cooked.
- Plate and serve hot; pair with rice or sweet potato from the custom additions above if you like.
