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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Servings: 4
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: 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.
- Toppings: 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.
- Make-ahead: Marinate shrimp, tofu, and onions up to 24 hours.
- Veggie swaps: Try snap peas, asparagus, or broccolini; thin veg may need only 1–2 minutes covered.