Name: Seafood and tofu stir-fry
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz shrimp, peeled and deveined; 3.5 oz scallops, patted dry; 5 oz extra firm tofu, patted dry and cubed; 7 oz napa cabbage, shredded; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 1 tsp sugar; 1 tsp cornstarch; 2 tsp avocado oil; 1 tsp sesame oil; 1 tbsp water; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 0 min

Season the tofu cubes with salt and pepper. Heat half the avocado oil in a 12-inch skillet over medium-high heat. Add the tofu and cook for 5 minutes, turning occasionally, until golden brown on most sides. Remove the tofu to a plate. Done when golden and set.
Wipe out the skillet and add the remaining avocado oil. Add the shrimp and scallops in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more until the shrimp are pink and the scallops are opaque. Transfer them to the plate with the tofu. Done when opaque in the center, 145°F.
In the same skillet, add the cabbage. Sauté for 3 to 4 minutes until the edges are wilted. Stir in the garlic and ginger and cook for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water. Return the tofu and seafood to the skillet. Pour in the sauce and toss for 1 minute until the sauce is glossy and thickened. Remove from the heat and stir in the sesame oil.

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Ingredients

Instructions

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