Stir-Fried Shrimp and Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, colorful stir-fry with succulent shrimp, crispy tofu, and a sweet-savory glaze made from tamari and brown sugar. This asian-inspired quick meals ready in about 35 minutes pairs shrimp, block (14 oz) tofu, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

★ 4.1 (8 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 block tofu, cubed into 1/2-inch pieces, and cook for 5-7 minutes until golden. Set aside.
  2. Step 2: Add 2 tbsp olive oil to the skillet. Stir-fry 2 bell peppers, cut into 1/4-inch strips, for 3-4 minutes until tender-crisp. Add 1.5 cups broccoli florets and cook for 2 minutes.
  3. Step 3: Push vegetables to the side. Add 1 lb shrimp and cook for 2-3 minutes until pink. Pour in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sriracha. Stir to coat.
  4. Step 4: Return tofu to the skillet and cook for 2 minutes. Serve immediately, garnished with 1 tbsp sesame seeds and additional sriracha if desired.

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Frequently asked questions

How long does Stir-Fried Shrimp and Tofu take to make?

Total time is about 35 minutes (15 min prep + 20 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 Stir-Fried Shrimp and Tofu?

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 shrimp from drying out.

Can I substitute ingredients in Stir-Fried Shrimp and Tofu?

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 Stir-Fried Shrimp and Tofu 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 Stir-Fried Shrimp and Tofu?

Asian quick meals 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.

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