Shrimp with Tofu Stir Fry
Elevate your weeknight dinner routine with this vibrant and flavorful Shrimp with Tofu Stir Fry, a quick and wholesome meal ready in just 35 minutes! Featuring succulent shrimp, golden-crisp tofu, and an array of colorful vegetables like broccoli, bell peppers, and carrots, this dish is stir-fried to perfection in a savory sauce made with soy sauce, oyster sauce, and sesame oil. The combination of protein-rich tofu and tender shrimp makes it both satisfying and nutritious, while aromatic garlic and ginger bring the flavors to life. Serve over a bed of fluffy jasmine rice for a complete meal that’s delicious and easy to prepare. Perfect for seafood lovers and vegetarians alike, this recipe is a winning choice for a healthy, restaurant-style stir-fry at home!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 14 ounces firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 bell pepper (sliced)
- 2 cups broccoli florets
- 1 carrot (thinly sliced)
- 2 tablespoons vegetable oil
- 2 scallions (sliced for garnish)
- 2 cups white or jasmine rice (cooked, for serving)
Instructions
Press the tofu to remove excess moisture by placing it between plates and weighing it down with a heavy object for 15 minutes, then cut into 1-inch cubes.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes, or until they are pink and opaque. Remove and set aside.
Add the broccoli, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the shrimp and tofu to the skillet. Pour in the sauce mixture and toss everything together to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
Serve the stir-fry hot over a bed of cooked white or jasmine rice. Garnish with sliced scallions.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 14.7 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 988 mg | 76% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
