Tofu Stir-Fry with Jasmine Rice

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A quick, protein-packed meal with crispy tofu, colorful veggies, and a tangy ginger-soy glaze. This Asian recipe, ready in about 40 minutes, pairs firm tofu, jasmine rice, 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 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

• 1 block (14 oz) firm tofu
• 1.5 cups jasmine rice
• 2 medium, sliced bell peppers
• 1.5 cups broccoli florets
• 3 tbsp soy sauce
• 3 minced garlic cloves
• 1 tbsp grated ginger
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Press tofu for 15 minutes to remove moisture. Cut into 1/2-inch cubes and set aside. Cook jasmine rice according to package instructions, then set aside.
2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add tofu and cook for 5-7 minutes, stirring frequently, until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add bell peppers and broccoli. Sauté for 3-4 minutes until tender-crisp. Return tofu to the skillet, stir in soy sauce, garlic, ginger, and sugar. Cook for 2-3 minutes until the sauce thickens and coats the ingredients.
4. Step 4: Serve the stir-fry over rice, garnished with sesame seeds and a drizzle of soy sauce.