This Sweet and Sour Shrimp and Tofu Recipe is Better Than Takeout

Sweet and sour shrimp and tofu in two bowls
Prep Time
25 min
Cook Time
10 min
4-6 servings

I love home-cooked meals, but believe me when I say I don’t love spending all my time in the kitchen! Efficient cooking is key and nothing is more easy than a “one and done” meal where all the protein and veggies are cooked in one vessel. In this Kindred Kitchen sweet and sour shrimp and tofu recipe, most of the work is upfront prepping the ingredients — and then everything gets cooked in very quick succession all in one wok or pan. Sweet and sour shrimp and tofu is one of my back pocket weeknight meals and it’s so delicious when served over rice or noodles.

Related: Sweet and Savoury Tofu Recipes for Every Meal



lb jumbo shrimp, shells removed and deveined
tsp kosher salt
tsp roasted sesame oil
dashes white pepper powder
scallions, cut into 1 ½-inch segments, plus 1 scallion chopped for garnish
slices fresh ginger
cloves of garlic, minced
sweet bell pepper, cut into ¾-inch pieces
large or 2 small mangoes, cut into ¾-inch pieces (or pineapple)
package extra-firm tofu, cut into ¾-inch cubes
cup chicken or vegetable broth
Tbsp arrowroot starch (or cornstarch)
Tbsp Chinese cooking rice wine (or dry cooking sherry or Japanese mirin)
Tbsp Japanese rice vinegar (or apple cider vinegar)
Tbsp honey
Tbsp tamari or soy sauce
Tbsp high-heat neutral oil for stir-frying
Tbsp toasted cashews for garnish


Sweet and sour shrimp and tofu ingredients on countertop
Step 1

In a bowl, toss shrimp with the salt, sesame oil and white pepper powder. Set aside to marinate while you prep and cut the scallions, ginger, garlic, pepper, mangoes and tofu according to the directions above.

Step 2

In a separate bowl or large jar, whisk together broth, arrowroot starch, Chinese cooking wine, Japanese rice vinegar, honey and tamari. Set aside and keep the whisk to give it a quick stir just before using.

Step 3

Heat wok or large pan over medium-high heat. Add a drizzle of oil and the shrimp. Saute until shrimp just turn fully pink, ensuring not to overcook. They get reheated again at the end. Scoop them out and set them aside.

Sweet and sour shrimp and tofu being cooked in wok
Step 4

To the same wok or pan, add another drizzle of oil and the ginger slices, moving them around with your spatula for 5 seconds. Add scallions and cook for 10 seconds. Add minced garlic and cook another 10 seconds.

Step 5

Add bell peppers to the wok, sauteing briefly until tender, but still crisp. Add tofu and saute until heated through. Sprinkle kosher salt all over.

Step 6

Whisk prepared sauce and pour in, bring it to a gentle simmer to thicken.

Sweet and sour shrimp and tofu being cooked in wok
Step 7

Once visibly thickened, add mangoes as well as the cooked shrimp. Cook briefly only to heat them through. You’ll want the mangoes to retain their shape and most of the texture, and the shrimp to still be juicy. Taste and do a final seasoning with salt as needed.

Step 8

Serve over steamed rice or noodles, with a sprinkle of scallions and/or toasted cashews to garnish.

Sweet and sour shrimp and tofu in one bowl

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