Spicy Tofu Stir-Fry with Crispy Rice

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fiery, umami-packed stir-fry featuring crispy tofu and crisp vegetables over fluffy rice, ready in 25 minutes. This Asian-inspired quick recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 14 oz, pressed and cut into 1/2-inch cubes firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup, florets broccoli
• 1 red, sliced bell pepper
• 1 medium, julienned carrot
• 2 cups, cooked white rice
• 1/4 cup, sliced green onions

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Instructions

1. Step 1: Toss 14 oz pressed and cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili garlic sauce, and 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides.
3. Step 3: Push tofu to one side of the skillet, then add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Add 2 cups cooked white rice and 1/4 cup sliced green onions, mixing everything together. Cook for 2 more minutes until heated through and flavors meld.