Taxiway Tofu Stir-Fry with Soy-Infused Rice
A savory stir-fry featuring crispy tofu and nutty rice, inspired by the precision of airport operations. This Asian-inspired one-pot recipe (vegetarian, gluten-free), ready in about 40 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 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 "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
- 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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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, stirring for 30 seconds until fragrant.
- 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.
