Quick Tofu and Vegetable Stir-fry with Jasmine Rice
"A vibrant and healthy stir-fry featuring crispy pan-fried tofu, fresh vegetables, and fragrant jasmine rice, all coated in a savory soy-ginger sauce. Perfect for a quick and nutritious meal for two."
Ingredients
All Steps
- 1
Rinse the jasmine rice thoroughly. Cook according to package directions. Typically, combine 1 cup rice with 1.5 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let stand for 5 minutes, then fluff with a fork.
- 2
Press the tofu to remove excess water. Cut into 1-inch cubes. Mince the garlic and grate the ginger. Slice the carrots, bell pepper, and prepare broccoli florets and snap peas.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
- 4
Add garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant. Add carrots and broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp.
- 5
Add red bell pepper and snap peas to the pan and continue to stir-fry for another 2-3 minutes.
- 6
Return the cooked tofu to the pan. Pour in the soy sauce and sesame oil. Toss everything gently to combine and heat through for 1-2 minutes.
- 7
Serve the stir-fry immediately over the hot jasmine rice.