Go Back
Cooking rice correctly is crucial for achieving the ideal texture that complements your vibrant veggie stir-fry. The right cooking techniques can make all the difference, transforming your dish from ordinary to extraordinary. Start by rinsing your rice under cold water until the water runs clear; this removes excess starch, resulting in less sticky rice.

Quick Veggie Stir-Fry with Tofu and Rice

Discover the joy of cooking with a vibrant veggie stir-fry featuring tofu and rice. This quick and healthy meal is packed with colorful vegetables, plant-based protein, and whole grains, making it perfect for busy lifestyles or family dinners. Learn about the essential nutritional benefits of ingredients like bell peppers, broccoli, and firm tofu, and get inspired to customize this versatile dish to your taste. Enjoy a hearty and nourishing meal in no time!
Print Recipe Pin Recipe

Ingredients
  

1 cup jasmine or basmati rice

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons vegetable oil, divided

1 red bell pepper, thinly sliced

1 small zucchini, chopped

1 cup snap peas, trimmed

1 cup broccoli florets

3 cloves garlic, minced

1-inch piece of ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon cornstarch (optional, for thickening)

2 green onions, sliced for garnish

Sesame seeds for garnish

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Tofu: While the rice is cooking, heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the cubed tofu and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.

      Stir-Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Add the bell pepper, zucchini, snap peas, and broccoli. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

        Combine Tofu and Sauce: In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and cornstarch (if using). Pour this mixture over the sautéed vegetables. Add the cooked tofu back into the skillet and gently toss everything to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the stir-fry.

          Serve: Divide the cooked rice among serving bowls, top with the veggie-tofu stir-fry, and garnish with sliced green onions and sesame seeds.

            Enjoy your delicious and nutritious Vibrant Veggie Stir-Fry with Tofu and Rice!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings