Taxiway Tofu Stir-Fry with Soy-Infused Rice

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A savory stir-fry featuring crispy tofu and nutty rice, inspired by the precision of airport operations. This Asian one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs firm tofu, soy sauce, and rice vinegar for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 12 oz firm tofu
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup brown rice
• 1.5 cups frozen mixed vegetables
• 3 cloves garlic
• 1 tbsp ginger

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Instructions

1. Step 1: Press 12 oz firm tofu for 20 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tsp sesame oil in a skillet over medium-high heat until shimmering, add tofu cubes, and cook for 5 minutes until golden on all sides.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, stirring for 30 seconds until fragrant.
3. Step 3: Stir in 2 tbsp soy sauce and 1 tbsp rice vinegar, then add 1.5 cups frozen mixed vegetables and 1 cup cooked brown rice. Toss for 3 minutes until vegetables are heated through and rice is coated.