Recipe of Speedy Honey garlic shrimp & tofu with rice

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, honey garlic shrimp & tofu with rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Keep in the refrigerator while you make the marinade. Instructions Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or tupperware. Heat olive oil in a skillet over medium-high heat.

Honey garlic shrimp & tofu with rice is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Honey garlic shrimp & tofu with rice is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook honey garlic shrimp & tofu with rice using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Honey garlic shrimp & tofu with rice:

1. Prepare 1 lb medium raw shrimp
2. Get 1/3 cup honey
3. Prepare 1/4 cup soy sauce
4. Prepare 1 teaspoon minced garlic
5. Make ready 1/2 teaspoon onion powder
6. Get 1 cup minute rice
7. Prepare 2 tablespoons green onion
8. Make ready 1/2 cup diced mushrooms
9. Prepare 1/2 lb firm tofu
10. Make ready 2 tablespoons sweet Chile sauce
11. Get 1 teaspoon teriyaki sauce

Honey Garlic Shrimp Honey garlic shrimp combines the pungent flavor of browned garlic with the sweet sticky texture and taste of caramelized honey to coat a bunch of plump savory shrimp in a glorious glaze. Instructions Remove the shrimp head and shell. Devein and keep the tail intact. Pan-fry the shrimp with a non-stick pan over medium to high heat until the surface is slightly charred.

Steps to make Honey garlic shrimp & tofu with rice:

1. Mix shrimp with honey, minced garlic, onion powder and soy sauce and marinate for a minimum of 15 minutes or up to 8 hours. I marinated mine for an hour.
2. Cook rice as directed on package. Set aside. Place tofu with a paper towel beneath and on top and place something heavy like a cast iron skillet on top to press out the extra water. Cut tofu into 1/4 inch pieces.
3. In lightly oiled skillet place diced mushrooms, green onion and tofu and sauté on medium heat for about 8 minutes flipping halfway through. Stir in teriyaki sauce and sweet Chile sauce and stir then stir in rice. Heat another 2/3 minutes.
4. Place on plate and top with shrimp and garnish with green onion.

Devein and keep the tail intact. Pan-fry the shrimp with a non-stick pan over medium to high heat until the surface is slightly charred. Saute the garlic with oil until aromatic. Add B and the shrimp juice. Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).

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