Stir-Fried Tofu with Dried Shrimp and Fresh Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes simmered in a savory umami sauce with rehydrated dried shrimp and fresh chili for a satisfying vegetarian centerpiece. This asian (vegetarian) ready in about 25 minutes pairs firm tofu, dried shrimp, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and cook the tofu for 4-5 minutes per side until golden and crispy; remove and set aside.
  2. Step 2: Add 3 minced garlic cloves and 1 tsp minced ginger to the skillet, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 2 tbsp drained dried shrimp and 1/2 cup thinly sliced fresh red chili, stir-frying for 1 minute until the chili releases its oil.
  4. Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Pour into the skillet and bring to a simmer.
  5. Step 5: Return the crispy tofu to the skillet, stirring to coat evenly. Cook for 2 minutes until the sauce thickens and clings to the tofu.
  6. Step 6: Garnish with sliced green onions and serve hot.

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Frequently asked questions

How long does Stir-Fried Tofu with Dried Shrimp and Fresh Chili take to make?

Total time is about 25 minutes (15 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 Stir-Fried Tofu with Dried Shrimp and Fresh Chili?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Dried Shrimp and Fresh Chili?

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 Tofu with Dried Shrimp and Fresh Chili 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.

Is Stir-Fried Tofu with Dried Shrimp and Fresh Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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