Pan-Seared Tofu and Shrimp with Vegetable Stir-Fry and Brown Rice
A light yet satisfying Asian dinner featuring pan-seared tofu and succulent shrimp with stir-fried fresh vegetables served over nutty brown rice.
Pan-Seared Tofu and Shrimp with Vegetable Stir-Fry and Brown Rice is a asian dinner recipe ready in about 35 minutes. Each serving has approximately 785 kcal, 61g protein, 92g carbs, 23g fat. It fits a high-protein diet.
Heat 1 tbsp oil in a skillet over medium-high heat
Pan-sear tofu slices for 3-4 minutes per side until golden, remove and set aside
Add remaining oil to the skillet, increase heat to high
Add shrimp and cook for 2-3 minutes per side until cooked through, remove and set aside
Add garlic and ginger to the skillet, stir-fry for 30 seconds
Add bok choy, snap peas, and carrots, stir-fry for 4-5 minutes until tender-crisp
Return tofu and shrimp to the skillet
Add soy sauce, mirin, and lime juice, toss everything together for 1-2 minutes
Serve over brown rice, garnish with sesame seeds