Stir-Fried Banana Blossom and Tofu with Shrimp Paste

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Quick-cooked banana blossoms and silken tofu with a savory shrimp paste and soy glaze, balanced by fresh chili and scallions. This Filipino recipe (vegan), ready in about 22 minutes, pairs banana blossoms, silken tofu, shrimp paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 cup, shredded banana blossoms
• 8 oz, pressed and cubed silken tofu
• 1/2 tsp shrimp paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1, finely sliced chili peppers
• 3 tbsp, sliced scallions
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tsp sesame oil in a wok over high heat. Add 8 oz pressed and cubed silken tofu and stir-fry for 2 minutes until edges are slightly crisp, then set aside.
2. Step 2: Add 1/2 tsp shrimp paste and 1 finely sliced chili pepper to the wok, stir-frying for 30 seconds until aromatic.
3. Step 3: Add 1 cup shredded banana blossoms and stir-fry for 3 minutes until tender-crisp. Mix 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl, then pour into wok. Stir constantly until sauce thickens and coats vegetables, about 2 minutes.
4. Step 4: Return tofu to wok and add 3 tbsp sliced scallions. Toss for 1 minute until heated through and flavors meld.