Tofu and Vegetable Soy Stir-Fry with Garlic Rice

Name: Tofu and Vegetable Soy Stir-Fry with Garlic Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: cups Cooked White Rice; g Firm Tofu; cup Broccoli Florets; medium Carrots; medium Red Bell Pepper; medium Yellow Onion; cloves Garlic; inch piece Fresh Ginger; tbsp Soy Sauce; tbsp Sesame Oil; tbsp Vegetable Oil; tbsp Cornstarch; tsp Salt; tsp Black Pepper

"A quick and flavorful stir-fry featuring crispy pan-fried tofu and an assortment of vibrant vegetables, all coated in a savory soy-ginger sauce, served alongside aromatic garlic-infused rice. This dish is designed for a delicious and healthy meal for two."

Ingredients

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2 Servings

Cooked White Rice
2 cups
Firm Tofu
7.1 oz
Broccoli Florets
1 cup
Carrots
1 medium
Red Bell Pepper
0.5 medium
Yellow Onion
0.5 medium
Garlic
3 cloves
Fresh Ginger
1 inch piece
Soy Sauce
4 tbsp
Sesame Oil
1 tbsp
Vegetable Oil
2 tbsp
Cornstarch
1 tbsp
Salt
0.5 tsp
Black Pepper
0.3 tsp

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All Steps

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Step 1 of 8

Press excess water from the tofu: Wrap the tofu in paper towels or a clean cloth and place a heavy object on top for at least 15 minutes. Cut the pressed tofu into 1-inch cubes.

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1
Press excess water from the tofu: Wrap the tofu in paper towels or a clean cloth and place a heavy object on top for at least 15 minutes. Cut the pressed tofu into 1-inch cubes.
2
Prepare the vegetables: Dice the onion, mince 2 cloves of garlic and the ginger. Chop broccoli into small florets, slice carrots thinly, and dice the red bell pepper.
3
Make the stir-fry sauce: In a small bowl, whisk together soy sauce, sesame oil, and cornstarch with 2 tablespoons of water until smooth. Set aside.
4
Cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
5
Stir-fry vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add onion, minced ginger, and 1 clove of minced garlic (for stir-fry) and sauté for 1 minute until fragrant. Add carrots and broccoli and stir-fry for 3-4 minutes until slightly tender-crisp. Add the diced bell pepper and cook for another 2 minutes.
6
Combine and sauce: Return the cooked tofu to the skillet with the vegetables. Give the prepared soy sauce mixture a quick whisk again and pour it over the tofu and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
7
Prepare garlic rice: While the stir-fry is cooking, heat a separate small pan with 1 tablespoon of vegetable oil over medium heat. Mince the remaining 2 cloves of garlic and add to the pan. Sauté for 30 seconds until fragrant (do not burn). Add the cooked white rice, salt, and pepper, and stir-fry for 2-3 minutes until heated through and well combined.
8
Serve immediately by spooning the tofu and vegetable stir-fry over the garlic rice.