Asian-Inspired Tofu Stir-Fry with Brown Rice
A quick and satisfying stir-fry with firm tofu, broccoli, bell peppers, and a light soy-ginger sauce, served over fluffy brown rice. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs pressed and cubed tofu, florets broccoli, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g, pressed and cubed tofu
- 1 cup, florets broccoli
- 1/2 cup, sliced bell pepper
- 1 cup, cooked brown rice
- 3 tbsp soy sauce
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add tofu cubes and sauté for 5-7 minutes until golden and crispy. Remove and set aside.
- Step 2: In the same wok, add broccoli and bell pepper. Stir-fry for 4-5 minutes until tender-crisp. Add soy sauce, ginger, and garlic; cook for 2 minutes until fragrant.
- Step 3: Return tofu to the wok. Toss to combine, then add cooked rice. Stir until rice is evenly coated and heated through. Sprinkle with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian-Inspired Tofu Stir-Fry with Brown Rice take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian-Inspired Tofu Stir-Fry with Brown Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed tofu from drying out.
Can I substitute ingredients in Asian-Inspired Tofu Stir-Fry with Brown Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian-Inspired Tofu Stir-Fry with Brown Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian-Inspired Tofu Stir-Fry with Brown Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
