Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky egg tofu and succulent shrimp stir-fried with fresh ginger and light soy sauce for a delicate balance of flavors. This Chinese-inspired seafood recipe, ready in about 25 minutes, pairs egg tofu, peeled shrimp, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Chinese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, cut into 1-inch cubes egg tofu
8 oz, deveined peeled shrimp
2 tbsp, thinly sliced fresh ginger
2 tbsp vegetable oil
2 tbsp light soy sauce
1 tbsp Shaoxing wine
2, sliced thinly scallions
1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
1/4 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Carefully add 14 oz egg tofu cubes and pan-fry for 3-4 minutes on each side until golden and slightly crispy; remove tofu and set aside.
Step 2: Increase heat to medium-high; add 2 tbsp thinly sliced fresh ginger and sauté for 30 seconds until fragrant.
Step 3: Add 8 oz peeled and deveined shrimp to the skillet and stir-fry for 2 minutes until pink and opaque.
Step 4: Return the fried egg tofu to the skillet; pour in 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1/4 tsp white pepper. Gently toss to coat.
Step 5: Stir in 1 tbsp cornstarch slurry and cook for 1 minute until the sauce thickens and coats the tofu and shrimp.
Step 6: Garnish with 2 thinly sliced scallions before serving with steamed jasmine rice.