Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes pairs uncooked jasmine rice, water, medium, julienned carrot 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.

Prep: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 360 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.

Can I substitute ingredients in Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable Stir-Fry Rice with Tofu and Ginger Soy Glaze vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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