Yield
4 servings (serving size: 1 cup shrimp and 1/2 cup rice)

This Chinese favorite can be on your table in a flash using traditional sweet-and-sour ingredients. Add crunch, not fat, by coating shrimp and tofu with cornstarch, and then pan-fry.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat; set aside.

Step 2

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.

Step 3

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.

Ratings & Reviews

katheirne
March 15, 2015
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.

Yummu

DanaSam
March 25, 2016
Did not have tofu on hand and hubby dies not like spicy, but other than that, prepared as directed. Very good although not crunchy as told it would be. Will make again.

Delish

Emz101
March 15, 2015
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!!

bellymama's Review

JoyJan
February 20, 2015
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.

mozahh's Review

ETFord
April 16, 2014
N/A

Emz101's Review

Diplocook
December 11, 2012
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

GinDiggy's Review

GinDiggy
July 06, 2011
I switched out cubed chicken for the tofu and shrimp and it was still fantastic!! Definitely a keeper, versatile too!

ETFord's Review

bellymama
January 13, 2011
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.

Jamieb's Review

mozahh
August 14, 2009
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.

kfrumkin's Review

Jamieb
July 22, 2009
This was really good- I upped the amount of cornstarch for a thicker sauce and added a hot pepper for some extra heat.