Seafood and Tofu Spicy Mala Stir-Fry
A vibrant mala stir-fry combining succulent shrimp, tofu, and fragrant spices for a satisfying dish that balances heat and umami. This chinese-inspired stir fry ready in about 30 minutes pairs peeled and deveined raw shrimp, cut into 1-inch cubes firm tofu, dried chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 15 pieces, peeled and deveined raw shrimp
- 300 g, cut into 1-inch cubes firm tofu
- 20 g dried chili peppers
- 15 g Sichuan peppercorns
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
- 2, sliced green onions
- 20 pieces, soaked for 4 hours and drained dried bean curd sticks (fuzhu)
- 5, sliced shiitake mushrooms
- 100 g, chopped baby bok choy
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat; add 20 g dried chili peppers and 15 g Sichuan peppercorns, stir-fry for 1 minute until fragrant.
- Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger, stir for 30 seconds until aromatic.
- Step 3: Toss in 15 peeled shrimp and 300 g firm tofu cubes, stir-fry gently for 3 minutes until shrimp turn pink and tofu edges slightly golden.
- Step 4: Add 20 soaked dried bean curd sticks, 5 sliced shiitake mushrooms, and 100 g chopped baby bok choy; stir for 2 minutes.
- Step 5: Pour in 2 tbsp soy sauce and 1 tbsp Chinese cooking wine, mixing well to combine.
- Step 6: Add 1 tbsp cornstarch slurry slowly, stirring until the sauce thickens and coats all ingredients, about 1 minute.
- Step 7: Finish by sprinkling 2 sliced green onions, toss once more, and serve hot.
Frequently asked questions
How long does Seafood and Tofu Spicy Mala Stir-Fry take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seafood and Tofu Spicy Mala Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chili peppers from drying out.
Can I substitute ingredients in Seafood and Tofu Spicy Mala Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seafood and Tofu Spicy Mala Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Seafood and Tofu Spicy Mala Stir-Fry?
Chinese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
