This Asian-inspired dish features sautéed shrimp, red pepper, onion and tofu paired with a savory broth, rice noodles and fresh bean sprouts. The flavors blend together perfectly for a main meal that’s simply amazing!
cost per recipe: $15.93
The price is determined by the national average.
tablespoon canola oil
pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed
small red onion, finely diced
teaspoon crushed red pepper
ounces (1/2 of a 16-ounce package) firm tofu, cut into 1/2-inch cubes
cups Swanson® Thai Ginger Flavor Infused Broth
ounces (1/2 of a 16-ounce package) wide rice noodles, cooked and drained
ounces (1 package) fresh bean sprouts
Season the shrimp as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring occasionally. Remove the shrimp from the skillet.
Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally. Add the tofu and cook and stir for 3 minutes. Stir in 1 3/4 cups broth and the sugar and heat to a boil.
Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Season to taste. Serve with chopped fresh cilantro, peanuts and lime wedges, if desired.