Stir-Fry Shrimp & Tofu

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A zesty, protein-packed stir-fry with succulent shrimp, crispy tofu, and a tangy soy-ginger glaze. This Asian-inspired seafood recipe, ready in about 40 minutes, pairs tofu, shrimp, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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

• 1 block, firm, cubed tofu
• 12 pcs, peeled and deveined shrimp
• 1 head, cut into florets broccoli
• 1 red, sliced bell pepper
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 minced garlic cloves
• 1 tbsp, grated ginger
• 1 cup, cooked brown rice

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 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger; sauté 30 seconds until fragrant. Add 1 cup cooked brown rice and stir to coat.
2. Step 2: Push rice to one side of the skillet. Add 1 tbsp olive oil to the other side. Cook 12 oz tofu cubes for 3-4 minutes until golden, then add 12 shrimp and cook 2 minutes until pink.
3. Step 3: Toss 1 head broccoli florets and 1 sliced red bell pepper into the skillet. Cook 5 minutes until tender.
4. Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp black pepper. Pour the sauce over the skillet and stir to coat. Cook 2 more minutes until heated through. Serve over rice.