This salt and pepper shrimp recipe is light and fresh and bound to fill your seafood craving. The shrimp is coated in a light cornstarch and seasoning and cooked to perfection then tossed with a colorful array of diced veggies to amp up the flavor. I love serving this recipe over White Rice to create the perfect meal.

For more shrimp recipes you have to check out my Baja Shrimp Tacos, Thai Tom Yum Soup with Shrimp, and Shrimp and Chicken Paella.

Recipe Ingredients

Jalapeno – For a little hint of spice in this dish.

Cornstarch – To give the shrimp a light crisp coating.

For a full list of ingredients and amounts see the recipe card below.

How to Make Salt and Pepper Shrimp

Step #1: Pat the shrimp dry with a paper towel and sprinkle with ½ teaspoon of garlic salt.

Step #2: Next, toss the shrimp into the bowl with corn starch and set aside.

Step #3: Then, in a wok over high heat, add the vegetable oil. Once the oil reaches 375 degrees Fahrenheit add in the first batch of shrimp, be sure not to overcrowd the pot.

Step #6: Wipe out the wok and then turn to low heat and add in your teaspoon of reserved oil and garlic and cook for 30 seconds.

Step #7: Then, add the onion, bell pepper, jalapenos, and the white parts of the green onions into the pan and cook for 1 minute.

Step #8: Next add the shrimp, half of the seasoning, and chives and cook for 1-2 minutes until everything has warmed and combined together. Taste and add more seasoning if desired.

Step #9: Finally, serve and enjoy!

FAQs

Storage Information

You can store any leftovers of this salt and pepper shrimp in an airtight container in your fridge for 2-3 days. I do not recommend freezing because it will cause the shrimp coating to turn to mush.

To reheat you can do so in your oven or air fryer at 375 degrees Fahrenheit for 5-7 minutes. You can also reheat in a skillet over medium-high heat and stir everything together until warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Red Velvet Brownies
• Grinder Salad
• French Onion Pork Chops

Craving a quick and delicious dinner fix? Just prepare cubes of tofu sizzling in a wok with a colorful medley of veggies. Then coat it in a sticky, flavorful embrace of hoisin sauce. The spice kicks in just enough to keep things interesting.

What’s even better? You can throw this feast together in a mere 30 minutes, making it a go-to for weeknight dinners. So, grab that wok, chop up those veggies, and prepare to indulge in a flavor adventure that’s as easy to create as it is rich in bold taste!

Reasons to Love This Tofu Stir Fry

• Tofu Stir Fry is great for leftovers. It tastes just as good, if not better, the next day, making it ideal for meal prep.
• The rich, savory taste of hoisin sauce creates a deeply satisfying flavor.
• A guilt-free indulgence with the benefits of veggies and the protein punch of tofu.
• One wok wonder! Less cleanup means more time to savor the meal and less time spent washing dishes.
• This dish is highly adaptable. You can incorporate any veggies you have on hand or pair it with various dishes, such as spicy potatoes and rice. If you want to learn how to cook perfect rice, make sure to check this out: How to Cook Perfect Rice.

Recipe Ingredients

• Tofu: As the primary protein, firm tofu provides a meaty texture and absorbs flavors well.
• Hoisin Sauce: Hoisin sauce is an Asian condiment that adds a unique, sweet, and savory flavor that defines the dish.
• Vegetables: Bell peppers, carrots, and scallions add crunch, color, and nutritional value.
• Soy Sauce: This adds depth and a salty umami flavor.
• Corn Starch: Used both in marinating the tofu to give it a crispy texture and in the sauce to thicken it.

See the recipe card for full information on ingredients and quantities.

Variations

• Tamari for Soy Sauce: Use tamari instead of soy sauce for a gluten-free alternative that maintains the umami flavor.
• Vegetable Galore: Incorporate green beans, baby corn, and broccoli into the Hoisin Tofu Stir Fry for a delightful variation. These veggies will add a fresh crunch, a hint of sweetness, and an extra nutritional punch.
• Cashews for Peanuts: Swap roasted cashews in place of peanuts for a similar crunch and nutty flavor.

Step #10: Garnish with sesame seeds and serve with rice.

Expert Tips

• Press Tofu Well: Before cooking, press the tofu to remove excess water. This ensures it crisps up nicely when fried.
• Control Spice Levels: Adjust the amount of chili-garlic sauce to suit your heat preference.
• Use a Wok if Possible: A wok is ideal for stir-frying as it distributes heat more evenly and has more surface area.

Frequently Asked Questions

Storage Info

Store leftover Hoisin Tofu Stir Fry in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. For reheating, gently warm it in a pan over medium heat until heated through, which helps preserve the texture better than microwaving. If you do choose to microwave, do so in short intervals, stirring in between, to avoid drying out the dish.

More Delicious Recipes That You Will Love

• Hoisin Flank Steak
• Sesame Orange Tofu Stir Fry
• Indonesian Curry Tofu Noodles
• Tofu Curry Noodles with Vegetables

As much as I adore my bok choy tofu stir fry and my favorite kung pao tofu, this sesame orange tofu might be my favorite.

When I crave Chinese food, it’s usually for one of two things: something that reminds me of my trip to China (like this Chinese Potatoes Recipe or this Chinese Tomato Eggs Recipe) or something that feels like Americanized takeout.

Guess which one I was craving when I made this sesame orange tofu? It’s pretty obvious.

This vegetarian version hits all the right flavor notes to satisfy that craving.

Reasons to Love This Orange Tofu

• Orange Tofu is a healthier option compared to meat-based dishes.
• The crispy coating on the tofu gives every bite a satisfying crunch.
• Orange Tofu stores well, making it perfect for meal prep.

Recipe Ingredients

• Fresh Orange Juice and Zest: Fresh, tangy, and citrusy, this brightens the whole dish.
• Low Sodium Soy Sauce: Adds a salty, savory depth that balances the sweetness perfectly.
• Honey: Brings a natural sweetness and a touch of stickiness to the sauce.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Tamari for Soy Sauce: If you need a gluten-free option, use tamari instead of soy sauce. It still gives you that savory, umami flavor.
• Herb and Spice Variation: For an extra burst of flavor, try adding herbs and spices to your Orange Tofu. Sprinkle in some red pepper flakes for a bit of heat, or add minced garlic and ginger for an aromatic twist.

Expert Tips

• Press Tofu Properly: Use a tofu press to remove excess moisture. You can also wrap the tofu in a paper towel and press it using heavy books for about 15 minutes. This will give you a firmer texture and allow the tofu cubes to absorb flavors better.
• Simmer the Sauce: After adding the sauce, let it simmer for a few minutes to allow the flavors to meld and the sauce to thicken properly.

FAQs

Storage Info

Store Orange Tofu leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, just place it in a freezer-safe container for up to a month.

To reheat, thaw if frozen, then warm in a skillet over medium heat until heated through, or microwave for 1-2 minutes.

More Delicious Recipes You’ll Love

• Tofu Noodles
• Orange Margarita
• Tofu Curry Noodles with Vegetables
• Orange Extract
• Hoisin Tofu Stir Fry with Peppers and Carrots

I haven’t always been a tofu lover. I ate it occasionally before my trip to China last March, but it was never my favorite.

While traveling, I decided to explore more plant-based dishes, which turned out to be a great decision. As long as I communicated that I didn’t eat meat, I was treated to amazing food without having to decipher the menu or worry about ordering chicken or chicken feet.

Reasons to Love This Tofu

• Pairs well with rice, noodles, or veggies—super versatile.
• It’s a balanced meal with protein, healthy fats, and veggies.
• A lighter take on Kung Pao, without sacrificing bold flavor.

Recipe Ingredients

Firm Tofu – Tofu is the protein base for this recipe. Make sure to press your tofu well so it crisps up in the oven!

Sichuan Chili Peppers – These chilies bring the heat and a tingly, numbing kick.

Low-Sodium Soy Sauce – I prefer low sodium to keep it balanced.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Soy Sauce Alternatives – Coconut aminos or tamari are great swaps, offering a sweeter or gluten-free option.

Rice Vinegar – A light, tangy substitute to Chinkiang vinegar that keeps the sauce balanced and full of flavor.

How to Make Vegan Kung Pao Tofu

Step #1: Pat the tofu pieces dry and add them to a plastic zipper-close bag along with two teaspoons of soy sauce. Give it a good shake and set it aside.

Expert Tips

Use an Air Fryer for Healthier Crisping – Instead of making pan-fried tofu in oil, consider using an air fryer. Toss the tofu with cornstarch and air fry at 375°F (190°C) for about 12-15 minutes, shaking halfway through. This method gives you crispy tofu with less oil and fewer calories.

Marinate the Tofu Longer – Instead of a quick tofu marinade in soy sauce, let it sit for 15-20 minutes or up to an hour. Add garlic, onion, ginger, and sesame oil for extra depth.

FAQs

Storage Info

Store leftover Kung Pao Tofu in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing as it can alter the texture of the tofu and vegetables.

To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.

For the best taste and texture, enjoy your dish fresh, but leftovers can be stored and enjoyed within a few days!

More Flavorful Tofu Recipes You’ll Love

• Tofu Noodles
• Orange Tofu
• Tofu Curry Noodles with Vegetables
• Hoisin Tofu Stir Fry

Hey there! Let me introduce you to a game-changer in the kitchen: General Tso Cauliflower. It’s a total flavor bomb that’s baked to perfection and drenched in a sauce that’s the perfect blend of sweet, spicy, and tangy. We’re talking hoisin sauce, brown sugar, soy sauce, and the dynamic duo of ginger and garlic. It’s a healthier twist on the classic General Tso’s chicken, and trust me, it’s just as addictive.

Now, I know what you’re thinking – cauliflower? Really? But hear me out. This isn’t your ordinary boiled cauliflower. We’re elevating this humble veggie to superstar status. The best part? It’s so easy to whip up. Whether you’re looking to impress at a dinner party or just want to spice up your weeknight dinner routine, this General Tso Cauliflower has got you covered. Plus, it’s a fantastic way to sneak some extra veggies into your diet without feeling like you’re missing out on flavor. If you’re a fan of cauliflower, I also make this Zaatar Roasted Cauliflower for Vegan Pitas. It’s a good thing that cauliflower is cheap because I go through zaatar and tahini like crazy.

Reasons to Love Baked Cauliflower

• Traditional General Tso gives a vegetarian-friendly twist that maintains that beloved spicy-sweet flavor profile.
• Baked cauliflower is a healthy and nutritious choice that doesn’t compromise on taste.
• This dish is surprisingly easy to make and ideal for both quick weeknight dinners and special occasions.
• This dish is versatile and pairs well with a variety of sides. I made this to go alongside the Sichuan bok choy tofu stir fry I made, but you could also eat this as a main dish.
• Its vibrant and enticing appearance, with the golden-brown cauliflower coated in a glossy sauce, makes it a visually appealing dish.

Recipe Ingredients

• Cauliflower Florets: The star of the dish, providing a healthy and hearty base.
• Soy Sauce: Essential for creating the savory depth in both the cauliflower marinade and the sauce.
• Hoisin Sauce: Adds a sweet and slightly tangy touch to the sauce and enriches its complexity.
• Brown Sugar: Contributes to the sauce’s signature sweet note. It also balances the spicy and savory elements.
• Ginger and Garlic: These aromatic ingredients are key to infusing the sauce with its distinctive, bold flavors.

See the recipe card for full information on ingredients and quantities.

Variations

• Olive Oil for Canola Oil: Use olive oil for a different fat option when cooking the cauliflower.
• Honey for Brown Sugar: Swap brown sugar with honey in the sauce for a lighter sweetener.
• Tamari for Soy Sauce: Use tamari instead of soy sauce for a gluten-free option.
• Maple Syrup for Hoisin Sauce: Maple syrup can replace hoisin sauce. It offers a similar sweetness and depth, though slightly less tangy.
• Arrowroot Powder for Corn Starch: Use arrowroot powder as a thickener for the sauce, ideal for those avoiding corn products.

Step #3: Whisk together the canola oil, corn starch, and soy sauce in a small bowl.

Step #4: Pour this mixture over the cauliflower and toss well to coat.

Step #5: Transfer the cauliflower to a parchment-lined, rimmed baking sheet. Roast in the preheated oven for 25 to 30 minutes.

Step #6: Turn the cauliflower once halfway through cooking, until tender and golden.

Step #7: While the cauliflower is roasting, prepare the sauce. Whisk together all sauce ingredients, from the soy sauce to the corn starch, in a bowl.

Step #9: Add the chili peppers and toast for 1 to 2 minutes, or until fragrant.

Step #10: Pour in the sauce and bring it to a boil over medium heat.

Step #11: Add the baked cauliflower and toss well until coated. Then, turn off the heat and transfer the cauliflower to a serving dish.

Step #12: Garnish as desired. I like to serve this with some crisp greens added to the plate right before serving. It adds a little textural variety as well as color. This time I used fresh bok choy leaves, but you could also use Chinese cabbage or sliced scallions. I also add some toasted sesame seeds. Serve and enjoy!

Expert Tips

• Preparation of Cauliflower: Make sure the cauliflower florets are cut into even sizes. This helps to ensure they bake evenly.
• Tossing Cauliflower: When tossing the cauliflower florets in oil, cornstarch, and soy sauce, ensure they are coated well for the best flavor and texture. It’s important to distribute the ingredients evenly so every piece of cauliflower gets a good amount of seasoning.
• Baking the Cauliflower: Don’t overcrowd the baking sheet when roasting the cauliflower. Each piece should have enough space to bake properly. Overcrowding can lead to steaming instead of roasting, which would affect the texture.
• Making the Sauce: When preparing the sauce, be sure to whisk it thoroughly to avoid lumps of cornstarch. Also, make sure to cook it until it thickens to get the desired consistency.
• Adding the Cauliflower to the Sauce: Add the baked cauliflower to the sauce just before serving to prevent it from becoming soggy.

Frequently Asked Questions

Storage Info

Store leftover General Tso Cauliflower in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may affect the texture and flavor. Reheat it in the oven or microwave. For the oven, preheat to 350°F (175°C) and heat for 10-15 minutes; in the microwave, use a microwave-safe dish and heat for 1-2 minutes. 

More Favorite Chinese Dishes to Try

• Tofu Bok Choy Stir Fry
• Veggie Loaded Chow Mein
• Sesame Orange Tofu Stir Fry
• Chinese Almond Chicken with Noodles
• Spicy Sichuan Vegan Potstickers
• Hoisin Tofu Stir Fry with Peppers and Carrots
• Szechuan Noodles with Peanut Sauce

So, let me tell you about my latest obsession in the kitchen – Tofu Bok Choy Stir Fry. It’s this amazing little dish that’s kind of turned my weeknights around. Are you tired, but then you want to whip up something that’s not just fast but also super healthy? That’s this stir fry for you. It’s got this fantastic mix of crispy tofu, vibrant baby Bok Choy, and a symphony of flavors swirling in your wok. Now, here’s where it gets lit – Sichuan peppers.

This stir fry is basically great for busy weeknights. Quick, easy, and a flavor bomb. I mean, even on those busy days, I can still manage to toss this together. The tofu soaks up all the amazing flavors – we’re talking garlic, ginger, a hint of soy sauce, and those little bursts of heat from the Sichuan peppers. It’s a party in a pan! Once you try it, you’ll be hooked. Trust me. It’s the kind of dish that makes you feel good about what you’re eating without skimping on flavor.

Reasons to Love This Bok Choy Stir Fry

• Tofu Bok Choy Stir Fry is rich in nutrients that offer a healthy balance of protein, vitamins, and minerals.
• The combination of Sichuan peppers, tofu, and Bok Choy creates a flavorful experience.
• This dish is versatile and can be easily adapted to include different vegetables or proteins.
• It’s a quick and easy recipe that you can whip up in no time, making it ideal for busy weeknights.
• It is diet-friendly and suitable for vegetarians and easily modified for vegan diets.

Recipe Ingredients

• Firm Tofu: Serving as the primary protein source, tofu is the centerpiece of the dish.
• Bok Choy: This Bok Choy is a variety of Chinese cabbage. It’s a leafy green vegetable that adds freshness, crunch, and nutritional value to the dish.
• Low-Sodium Soy Sauce: Used in both the sauce and the stir fry, it provides a savory flavor.
• Corn Starch: Essential for thickening the sauce and giving the tofu a crispy coating.

See the recipe card for full information on ingredients and quantities.

Variations

• Chicken or Beef: Replace tofu with thinly sliced chicken breast or beef for a non-vegetarian twist.
• Tamari for Soy Sauce: Use tamari instead of soy sauce for a gluten-free option with a similar taste.
• Maple Syrup for Honey: Substitute honey with maple syrup, offering a vegan-friendly sweetener.
• Rice Flour for Corn Starch: Use rice flour as an alternative to corn starch for a similar thickening effect and a slight variation in texture.
• Spice Levels: For those who prefer less spice, you can replace ground Sichuan peppercorns with milder spices, like ground black pepper or paprika. Alternatively, for those who like it extra hot, you could add a dash of hot sauce, red pepper flakes, or some finely chopped fresh chilies.

Step #2: Whisk together all the sauce ingredients in a small bowl and set aside.

Step #3: Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top.

Step #5: Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.

Step #6: Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper towel-lined plate to drain.

Step #7: After finishing frying the tofu, add the Bok Choy to the pan and cook for 2 to 3 minutes, until browned and wilted.

Step #8: Give the sauce a good stir and add it to the pan along with the tofu.

Step #9: Toss well and cook for 1 to 2 minutes, until thick. Finally, serve this Tofu Bok Choy Stir Fry as a main course with some steamed rice or make a feast of vegetarian Chinese dishes.

Expert Tips

• Pressing Tofu: To make the tofu even firmer and help it hold its shape during cooking, consider pressing it before cutting it into cubes. Do this by wrapping the tofu in a clean towel and placing a heavy object (like an iron skillet filled with canned goods) on top for 15-30 minutes. This will remove excess water and help the tofu absorb more flavor from the marinade.
• Even Frying: For even frying and browning, avoid overcrowding the tofu cubes in the pan. If needed, fry the tofu in batches.
• Choosing Fresh Bok Choy: When selecting Bok Choy, focus on key attributes for optimal freshness. Look for clean, vibrant dark green leaves and crisp, pale white stems, which indicate prime condition. Avoid yellowing leaves or browning stalks, as they signal aging. Ensure the Bok Choy looks lively and crisp with firm, clean white stems. Size doesn’t dictate quality, but smaller Bok Choy is often more tender. Check for damage, like holes or black spots, and opt for those with a mild, pleasant smell.
• Marinating Tofu: If you have more time, marinate the tofu for longer (up to a few hours in the fridge) before coating it in cornstarch. This allows the tofu to absorb even more flavors.

Frequently Asked Questions

Storage Info

Store the Tofu Bok Choy Stir Fry in an airtight container in the refrigerator; it will stay good for up to 3 days. Freezing is not recommended as it may alter the texture of the tofu and Bok Choy. For reheating, gently warm it in a skillet over medium heat until heated through. This method helps maintain the texture better than microwaving. If you must use a microwave, do so on a lower power setting and stir halfway through reheating.

More Delicious Recipes That You will Love

• Sesame Orange Tofu Stir Fry
• Indonesian Curry Tofu Noodles
• Spicy Sichuan Cabbage
• Hoisin Tofu Stir Fry with Peppers and Carrots