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Shrimp Stir-Fry Recipe

Emily Carter
A vibrant vegan stir-fry loaded with crisp veggies, hearty tofu “shrimp,” and a punchy sauce that keeps dinner exciting.
Print Recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 2 servings
Calories 295 kcal

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: 295
Total 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.