Thai-Style Tofu Stir-Fry with Jasmine Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, spicy stir-fry featuring marinated tofu, bell peppers, and snap peas, served over fluffy jasmine rice. This Thai-inspired vegetarian recipe, ready in about 35 minutes, pairs jasmine rice, tofu, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 20 min Serves 2 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 1/2 cups jasmine rice according to package instructions, then set aside.
  2. Step 2: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp maple syrup, and 1 tsp minced ginger. Add 1/2 lb cubed tofu and marinate for 15 minutes.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok over high heat. Add 2 medium sliced bell peppers and 1/2 cup snap peas, stir-frying for 3-4 minutes until crisp-tender.
  4. Step 4: Push the vegetables to the side of the wok, add the marinated tofu, and cook for 5 minutes until golden and firm.
  5. Step 5: Toss everything together, then stir in 1 tbsp soy sauce and 1/2 tsp sriracha. Serve over the cooked rice.

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