Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs cut into 1-inch cubes egg tofu, deveined peeled shrimp, thinly sliced 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Increase heat to medium-high; add 2 tbsp thinly sliced fresh ginger and sauté for 30 seconds until fragrant.
  3. Step 3: Add 8 oz peeled and deveined shrimp to the skillet and stir-fry for 2 minutes until pink and opaque.
  4. 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.
  5. Step 5: Stir in 1 tbsp cornstarch slurry and cook for 1 minute until the sauce thickens and coats the tofu and shrimp.
  6. Step 6: Garnish with 2 thinly sliced scallions before serving with steamed jasmine rice.

Frequently asked questions

How long does Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep deveined peeled shrimp from drying out.

Can I substitute ingredients in Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cantonese Egg Tofu and Shrimp Stir-Fry with Ginger?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes