New Asia Fusion Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant bowl of jasmine rice layered with pan-seared tofu, stir-fried vegetables, and a tangy coconut-lime dressing, inspired by the futuristic flavors of New Asia. This asian-inspired one pot (gluten-free) ready in about 45 minutes pairs Jasmine rice, Firm tofu, Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup Jasmine rice
• 14 oz Firm tofu
• 2 cups Broccoli florets
• 1 cup Snap peas
• 1 cup Carrots
• 1/2 cup Red bell pepper
• 1/2 cup Coconut milk
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tbsp Honey
• 2 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Sesame oil
• 2 tbsp Soy sauce
• 1/4 cup Green onions
• 1 tbsp Sesame seeds

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Place in a pot with 2 cups water and a pinch of salt, bring to a boil, reduce heat to low, cover, and cook for 18 minutes until water is absorbed; let rest, covered, for 5 minutes.
2. Step 2: Press 14 oz firm tofu to remove excess water, cut into 1/2-inch cubes, heat 1 tbsp vegetable oil in a skillet over medium-high heat, and cook tofu until golden brown on all sides, about 5-7 minutes.
3. Step 3: Heat 1 tsp sesame oil in a large skillet over medium heat, add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant without browning.
4. Step 4: Add 2 cups broccoli florets, 1 cup snap peas, 1 cup julienned carrots, and 1/2 cup sliced red bell pepper to the skillet, stir-frying for 5-7 minutes until vegetables are crisp-tender.
5. Step 5: Whisk 1/2 cup coconut milk, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 2 tbsp soy sauce in a small bowl, pour over vegetables, and cook for 2 more minutes until sauce thickens slightly.
6. Step 6: Fluff cooked rice, divide among 4 bowls, top with stir-fried vegetables and tofu, and garnish with 1/4 cup sliced green onions and 1 tbsp sesame seeds.