Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A colorful medley of vegetables and crispy tofu tossed in a fragrant ginger soy glaze, served over fluffy stir-fried rice for a nutritious, kid-approved meal. This Asian Fusion-inspired kid-friendly recipe (vegetarian), ready in about 35 minutes, pairs extra-firm tofu, uncooked jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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

• 14 oz, pressed and cut into 1/2-inch cubes extra-firm tofu
• 1 cup uncooked jasmine rice
• 2 cups water
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1/2 cup frozen peas
• 2, sliced scallions
• 1 tbsp, minced fresh ginger
• 2, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp canola oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine with 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and fluff with fork.
2. Step 2: While rice cooks, heat 1 tbsp canola oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp canola oil, then sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
4. Step 4: Add 1 julienned carrot, 1 thinly sliced red bell pepper, and 1/2 cup frozen peas to the skillet. Stir-fry vegetables for 4-5 minutes until tender-crisp.
5. Step 5: Return tofu to skillet with vegetables. Stir in 3 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1 tbsp sesame oil, and 1/4 tsp black pepper. Cook stirring for 1-2 minutes until sauce thickens slightly and coats tofu and veggies.
6. Step 6: Gently fold in cooked jasmine rice and 2 sliced scallions. Stir to combine and warm through for 1 minute. Serve immediately.