Spicy Tofu Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant stir-fry with crispy tofu, colorful vegetables, and a fiery peanut-ginger sauce over fragrant rice. This Asian-inspired vegetarian recipe, ready in about 45 minutes, pairs tofu, jasmine rice, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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) tofu
• 1 cup jasmine rice
• 1 red, diced bell peppers
• 1 cup broccoli florets
• 1 cup, julienned carrots
• 2 tbsp peanut butter
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 2 garlic cloves
• 1 tbsp olive oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook jasmine rice according to package instructions. Set aside.
2. Step 2: In a bowl, crumble tofu into small cubes. Toss with 1 tbsp olive oil and 1 tbsp soy sauce. Pan-fry in a nonstick skillet over medium-high heat until golden and crispy, 5-7 minutes. Set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil. Sauté 2 minced garlic cloves for 30 seconds until fragrant. Add bell peppers, broccoli, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp peanut butter, 1 tbsp sriracha, and 1 tbsp soy sauce. Cook for 2 minutes until sauce thickens and coats the back of a spoon. Fold in cooked tofu.
5. Step 5: Serve over rice, garnished with chopped peanuts and green onions.