Soy-Glazed Tofu and Vegetable Stir Fry with Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant stir fry of tofu and crisp vegetables tossed in a savory soy glaze, served over fragrant jasmine rice for a satisfying brunch bowl. This asian-inspired brunch ready in about 35 minutes combines extra firm tofu, soy sauce, honey 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 350 calories and feeds 4, 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, pressed and cubed extra firm tofu
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 1/2 cups broccoli florets
• 1 medium, sliced red bell pepper
• 1 large, julienned carrot
• 2, sliced green onions
• 1 cup, uncooked jasmine rice
• 1 1/2 cups water

Instructions

1. Step 1: Prepare jasmine rice by rinsing 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 1/2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil to make the glaze.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and fry for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
4. Step 4: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
5. Step 5: Add 1 1/2 cups broccoli florets, 1 medium sliced red bell pepper, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
6. Step 6: Return tofu to the skillet and pour the soy glaze over everything. Toss gently and cook for 2 more minutes until sauce thickens and coats the tofu and vegetables.
7. Step 7: Serve stir fry over the prepared jasmine rice and garnish with 2 sliced green onions.