Shrimp Stir-Fry Recipe
Meet my Shrimp Stir-Fry Recipe that boldly shows up with absolutely zero shrimp because we embrace plant-powered confidence.
I build this lively bowl to keep you satisfied and unstoppable without chasing seafood like it’s your next complicated situationship.
Shrimp Stir-Fry Recipe
A vibrant vegan stir-fry loaded with crisp veggies, hearty tofu “shrimp,” and a punchy sauce that keeps dinner exciting.
Ingredients
- 1 cup firm tofu cubed (vegan shrimp swap)
- 1 cup broccoli florets
- ½ cup sliced bell peppers
- ½ cup carrots thinly cut
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili sauce
- 1 teaspoon ginger paste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon sesame seeds
Instructions
- Heat a wok and drizzle 1 tablespoon sesame oil.
- Add tofu cubes and sauté for 3 minutes until lightly golden.
- Stir in broccoli, bell peppers, and carrots.
- Mix well and cook for 4 minutes.
- Add soy sauce, chili sauce, ginger paste, garlic powder, pepper, and salt.
- Toss everything until coated and sizzling.
- Finish with lemon juice and sesame seeds.
- Serve hot as your plant-based Shrimp Stir-Fry that saves oceans and sanity.
Notes
Nutritional Values (Per Serving)
Calories: 295Total Fat: 11g
Saturated Fat: 1.4g
Carbohydrates: 34g
Fiber: 6g
Protein: 15g
Vitamins & Minerals (Per Serving)
Vitamin A: 20%Vitamin C: 30%
Iron: 14%
Magnesium: 12%
Potassium: 10%
Additional Notes / Tips
- Swap tofu with tempeh for a firmer “shrimp-like” texture.
- Add cashews if you want extra crunch and extra attitude.
- A splash of rice vinegar brightens the dish instantly.
