Soy-Glazed Tofu and Vegetable Stir Fry over Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant stir fry featuring pan-seared tofu cubes glazed with a savory soy-sesame sauce, tossed with crisp vegetables and served atop fragrant jasmine rice. This asian-inspired brunch (vegetarian, gluten-free) ready in about 35 minutes combines extra firm tofu, soy sauce, sesame oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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

• 14 oz, drained and cut into 1-inch cubes extra firm tofu
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 medium, sliced into thin strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 2, sliced green onions
• 2 tbsp vegetable oil
• 1 cup, uncooked jasmine rice
• 1.5 cups, for cooking rice water
• 1 tbsp, for garnish toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until clear, then combine with 1.5 cups water in a pot. Bring to a boil, reduce to low heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 3 minced garlic cloves, and 1 tbsp grated ginger in a small bowl to make the glaze.
3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed tofu and cook for 6-7 minutes, turning occasionally, until golden brown on all sides.
4. Step 4: Add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned carrot to the skillet. Stir fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: Pour the soy glaze over the tofu and vegetables, tossing gently to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
6. Step 6: Serve the tofu and vegetable stir fry over the cooked jasmine rice, garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds.