Best-Spiced Tofu Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Crispy tofu tossed in a smoky-sweet peanut sauce, paired with fragrant jasmine rice for a satisfying plant-based meal. This Thai-Asian Fusion-inspired vegetarian recipe, ready in about 45 minutes, pairs tofu, jasmine rice, peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 block (14 oz), pressed and cubed tofu
• 1.5 cups, cooked jasmine rice
• 2 tbsp peanut butter
• 1/4 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp, grated ginger
• 1 tbsp, minced garlic
• 2 tbsp vegetable oil
• 2, julienned bell peppers
• 1 cup, florets broccoli

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Instructions

1. Step 1: Heat 1 tbsp oil in a wok over high heat. Add tofu and cook for 5-6 minutes until golden and crispy, then set aside.
2. Step 2: In the same wok, add 1 tbsp oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and broccoli, cooking for 3 minutes until tender-crisp.
3. Step 3: Stir in peanut butter, coconut milk, soy sauce, and brown sugar. Cook for 2 minutes until the sauce thickens and becomes glossy.
4. Step 4: Return tofu to the wok, tossing to coat in the sauce. Serve over jasmine rice, garnished with chopped peanuts and cilantro.