4 servings (serving size: 1 cup shrimp and 1/2 cup rice)
1 (3 1/2-ounce) bag boil-in-bag rice
8 ounces firm light tofu
2 tablespoons cornstarch, divided
8 ounces peeled large shrimp
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 teaspoons canola oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
1 tablespoon ground fresh ginger
1 (8-ounce) can pineapple chunks in juice, drained
How to Make It
Cook rice according to package directions, omitting salt and fat; set aside.
Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
I wanted to add that people have mentioned that the meat/tofu has no "crunch"? This recipe does not include breading (which is great, I'm gluten intolerant) which is different than sweet and sour served in restaurants so I can see where the expectation of crunchy is...you would have to bread your meats with batter.
I was so surprised at how great the sauce was just like in a restaurant. I used some left over chili sauce the kind that's red chili flakes in dark looking oil I got from the Chinese delivery which I believe is different than the paste but it turned out great. I also did not have tofu so I did a pound of gulf shrimp. Yummy. My husband said it's one his favorite dishes now, it is also one of mine. Thank you!!
My husband made this last night. The shrimp and tofu were not crunchy but the meal was good. My 5 and 8 year olds both liked it. We served it with brown rice, roasted asparagus and baked egg rolls for lunar new year.
This recipe was terrible!! I was expecting something light and delicous by the picture what I got was salty, spicy, black goo. I followed the recipe excatly and it was a disaster. Would never make this again
I feel guilty reviewing a recipe having modified the heck out of it, but with a pound of chicken (rather than shrimp/tofu) and 2 cups of broccoli florets this recipe is a real winner. The first time I made this recipe I made it with a full pound of shrimp and actually prefer chicken as its mild flavor works well with the flavorful sauce. Even my brother (who is a fantastic cook and not much of a dieter) thought it was excellent for a homemade asian meal. This recipe has become a staple in our weekly menus and, since there are only two of us, it's great leftover.
I usually serve this recipe with brown rice.
A great meal I can have on the table in about half an hour.
This is the second time I've made this recipe and it was outstanding both times. It tastes like real chinese food. We are not big tofu eaters so we left out the tofu and added extra shrimp and served it over brown basmati rice instead of boil in bag.