Vegetable Stir-Fry with Ginger-Sesame Tofu over Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A colorful medley of crisp vegetables and golden tofu tossed in a fragrant ginger-sesame sauce served atop fluffy jasmine rice. This asian fusion-inspired vegan ready in about 35 minutes pairs extra-firm tofu, pressed and cubed, (uncooked) jasmine rice, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 extra-firm tofu, pressed and cubed
• 1.5 cups (uncooked) jasmine rice
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced into strips
• 2 medium carrots, julienned
• 1 cup snap peas
• 3 stalks green onions, sliced
• 2 tsp fresh ginger, grated
• 3 cloves garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 3 cups water

Instructions

1. Step 1: Rinse 1.5 cups uncooked jasmine rice under cold water until water runs clear. Combine rice with 3 cups water in a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and keep covered.
2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook, turning occasionally, for 7-8 minutes until all sides are golden and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 tbsp sesame oil, 2 tsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 2 julienned carrots, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
5. Step 5: Return tofu to the skillet. Stir in 3 tbsp soy sauce and 1 tbsp honey, tossing to coat evenly. Cook for another 2 minutes until sauce thickens slightly.
6. Step 6: Remove from heat and sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds.
7. Step 7: Serve the ginger-sesame tofu and vegetable stir-fry over the cooked jasmine rice.