Spicy Shrimp Stir-Fry with Tofu
A vibrant, protein-packed stir-fry featuring succulent shrimp, crispy tofu, and a zesty ginger-soy glaze. This Asian recipe, ready in about 40 minutes, pairs shrimp, tofu, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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
- 1 lb (peeled and deveined) shrimp
- 1 block (14 oz), cubed tofu
- 1 tbsp (grated) ginger
- 3 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 red, sliced bell peppers
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup broccoli florets and 1 red bell pepper slice; stir-fry for 3-4 minutes until tender-crisp.
- Step 2: Add 1 tbsp grated ginger and 1 lb shrimp. Cook for 2-3 minutes until the shrimp turn pink and opaque, then remove and set aside.
- Step 3: In the same skillet, combine 3 tbsp soy sauce, 1 tbsp sriracha, 1 tsp brown sugar, and 1/4 cup water. Stir to dissolve the sugar and create a glossy glaze.
- Step 4: Return the shrimp to the skillet and cook for 1 minute. Add the tofu cubes and stir-fry for 3-4 minutes until golden and crispy. Serve immediately.
