Stir-fried tofu, shrimp, and peas (Xia ren dou fu) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 100) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe notes for variation.

  • kari500 on August 11, 2024

    Thanks to previous posters for commenting on this. I would have passed it right by. But they are right - it is more than the sum of its parts. Like lilham I only had peeled shrimp, so I got some clam juice and added that instead. Tofu-averse husband went back for seconds.

  • Ledlund on October 19, 2018

    This is far more interesting than it reads. We loved it and will riff on it regularly.

  • lilham on January 06, 2018

    This was a surprisingly flavoursome dish. Most shrimps from supermarkets in the UK are sold without shells. Therefore I skipped the shrimp stock and used chicken stock instead. Everyone including the kids loved it. (The kids liked frozen peas and shrimps so I knew they would most likely eat this).

  • westminstr on March 26, 2014

    This dish packs a surprising amount of flavor given the ingredient list. The shrimp stock is key. Also, use a softer-textured tofu for best results. I liked this dish but the rest of the family was lukewarm, so I probably will not repeat.

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