Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

David Bonom
Recipe by Cooking Light May 2008


Read the full recipe after the video.

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

318 calories; calories from fat 19%; fat 6.8g; saturated fat 1g; mono fat 2.7g; poly fat 1.3g; protein 19.8g; carbohydrates 45.4g; fiber 2.7g; cholesterol 86mg; iron 2.7mg; sodium 681mg; calcium 89mg.