Easy Shrimp Tofu Broccoli Recipe With Garlic Sauce
This shrimp tofu broccoli recipe is fast, flexible, and ridiculously doable on a weeknight. You’ll marinate shrimp and tofu together, toss everything in one hot pan, then steam the broccoli right on top so it turns bright green and perfectly tender.
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Short on time and mental energy? This easy shrimp stir-fry takes about 25–30 minutes, uses 7–8 staples, and keeps dishes to a minimum. We are big seafood-lovers and have at least one fish (usually salmon) or seafood dish on the menu every week.
This shrimp stir-fry has been a favorite lately. Flavor-wise, it’s intensely garlicky and savory—Lawry’s seasoning is key, with just a touch of sesame oil for nuttiness. Serve it solo, over white rice or brown rice, or toss with rice noodles.
By the way, if you love Asian flavors, this easy short rib pho recipe should be next on your list of things to make.
Tell Me About This Shrimp Tofu Broccoli Recipe
- Flavor: Garlic-forward, savory, a hint of sesame
- Ease: One large skillet, one marinade that becomes the sauce
- Time: 20–30 minutes total
Ingredients You Need
You don’t need a laundry list of ingredients to get restaurant-level flavor. With garlic, Lawry’s, a touch of sesame, and the essence of shrimp, this tofu broccoli stir fry earns a permanent spot in your easy meals rotation.
- Shrimp: Cooks fast in 2–3 minutes
- Firm tofu: Tofu is a favorite around here. You too? Check out 10 more quick tofu recipes.
- Broccoli: Steam-tender and bright; cooks through without getting mushy.
- Yellow onion + garlic cloves: Aromatics that carry the dish.
- Neutral oil (vegetable oil or avocado oil): High enough smoke point for a hot pan.
- Toasted sesame oil: An easy way to bring a fragrant nuttiness to the dish.
- Lawry’s seasoned salt + garlic salt + black pepper: Lawry’s might not be a traditional Asian ingredient but it has the perfect umami kick this stir-fry needs.
- Granulated sugar: Just to balance everything out.
- White wine: Acidity and complexity; Shaoxing wine works too.
- Cooked white rice, brown rice, or noodles: For serving.
- Green onions + sesame seeds + purple basil (optional): I love toppings but you choose your own adventure here.
Substitutions
Use rice vinegar and a splash of dark soy sauce for deeper color, or a spoon of oyster sauce like we do in our beef and sesame stir fry. Add bok choy, bell peppers, or green beans for more veg; add a splash of vegetable broth to loosen the stir-fry sauce. Swap maple syrup or brown sugar for the granulated.
Overview: How To Make It
- Prep the marinade: In a large bowl, avocado oil, sesame oil, finely chopped garlic, Lawry’s, garlic salt, sugar, white wine, and black pepper. Add shrimp, tofu, and onions; toss to coat and marinate 10 minutes (or up to 24 hours in the fridge in a ziplock bag).
- Heat a large skillet or wok (here’s a list of my favorite skillets) over medium-high heat for 2 minutes until the pan is truly hot. This hot pan step helps sear fast and keeps dinner moving.
- Pour the tofu, shrimp, onions, and all remaining marinade into the pan at once; stir-fry over medium-high heat 3-4 minutes. We’re not aiming for crispy tofu or golden brown edges here—just reducing the sauce a bit.
- Scatter broccoli florets over the top, season with a pinch of salt and pepper, and cover. If your skillet doesn’t have a lid, slide a large sheet pan over the top. Cook 2 minutes, uncover, toss, then cover again and cook 2 minutes more over medium heat until the broccoli is just tender and bright.
- For a glossy cling, add a cornstarch slurry: 1 teaspoon of cornstarch whisked with 2 tablespoons cold water. Taste and adjust salt. Finish with green onions, sesame seeds, and purple basil. Serve with rice or noodles (this garlic rice is nice, for true garlic-lovers).
The Marinade Is Also The Sauce
The punchy garlic marinade becomes the stir-fry sauce, creating one less step. Because everything goes in together, the liquid bubbles and reduces as it cooks. Less bowls, less pans, less cleanup!
Why This Method Works
- Combination cooking: A quick stir-fry to cook the proteins, then covered steaming so the broccoli stays vivid and tender.
- One-pan flow: Nothing leaves the pan, which keeps juices and flavor where they belong.
- Meal planning?: The tofu and shrimp benefit from a longer soak; marinate up to 24 hours for deeper flavor.
Serving, Storage, and Notes
Serve over fluffy white rice, nutty brown rice, or slippery noodles for maximum weeknight happiness. Leftovers keep well in an airtight container for up to 2 days; reheat over low heat with a splash of water.
More Stir-Fry Favorites
We love a good stir-fry. Here are some others we think you’ll love too:
- Tofu and Asparagus Stir-Fry
- Ginger Hoisin Tofu Stir-Fry
- Chinese Imperial Chicken
- Lemon Garlic Basil Stir-Fry
Easy Shrimp Tofu Broccoli Recipe With Garlic Sauce
Ingredients
For The Marinade:
- 5 cloves garlic, minced
- 1/4 cup white wine
- 3 tablespoons avocado oil, or other neutral oil
- 1 tablespoon Lawyr's seasoning salt
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon garlic salt
For The Stir-Fry:
- 14 ounces firm or extra-firm tofu, drained, pat dry, and cut into 1-inch cubes
- 1 pound shrimp, peeled and deveined
- 1 small yellow onion, cut in half and thinly sliced
- 1 pound broccoli, cut into florets
- kosher salt and freshly ground black pepper
- big handful chopped purple basil or scallions, for garnish
- sesame seeds, for garnish
- cooked rice or noodles, for serving
Instructions
- Combine 5 cloves minced garlic, 1/4 cup white wine, 3 tablespoons avocado oil, 1 tablespoon Lawry's, 1 tablespoon toasted sesame oil, 1 1/2 teaspoons sugar, and 1 teaspoon garlic salt in a large bowl; stir to combine.
- Add the 14 ounces tofu cubes, 1 pound shrimp, and onions to the marinade and toss to coat. Leave to marinate for 10 minutes. (You can let them marinate, covered, in the fridge for up to 24 hours.)
- Heat a wok or large (14-inch) skillet on medium-high for 2 minutes. When the skillet is hot, add the tofu, shrimp and onions along with the marinade and cook, stirring gently to not break up the tofu, until the onions have softened slightly, about 4-5 minutes.
- Add the broccoli, season well with salt and pepper, and stir to combine. Reduce heat to medium, cover (a sheet pan works well here) and cook for 2 minutes. Uncover, give it a quick stir and cover again. Cook for 2-3 minutes or until the broccoli is just tender and still bright green.
- Top with purple basil or scallions and a handful of sesame seeds and serve with rice or noodles.
Notes
- Large skillet or wok:Â This is a lot to fit in one pan. Use a large (14-inch) skillet or wok. If you don’t have one, cook in batches.Â
- Toppings:Â This is a lovely base to flavor in many different ways. Top with red pepper flakes or Sriracha for spice, sprinkle furikake or crumbled toasted seaweed over the top or keep it herbal with lots of fresh chopped purple basil, cilantro, and scallions.Â
- Make-ahead: Marinate shrimp, tofu, and onions up to 24 hours.Â
- Veggie swaps: Try snap peas, asparagus, or broccolini; thin veg may need only 1–2 minutes covered.
