Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables

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

A quick and colorful stir-fry of fluffy rice, crispy tofu, and fresh vegetables tossed in a savory soy-ginger sauce. This asian-inspired vegetarian ready in about 25 minutes pairs firm tofu, cooked jasmine rice, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.3 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed firm tofu and sauté for 6-7 minutes until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 30 seconds until fragrant. Add 1 medium julienned carrot and 1 cup snap peas, stir-frying for 3-4 minutes until crisp-tender.
  3. Step 3: Add 3 cups chilled cooked jasmine rice to the vegetables along with 3 tbsp soy sauce and 2 tsp sesame oil. Stir to combine and heat through for 2 minutes.
  4. Step 4: Return the browned tofu to the wok, add 3 sliced green onions and 1/4 tsp red pepper flakes if using. Toss everything together for 1-2 minutes until hot and evenly coated.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds on top before serving.

Frequently asked questions

How long does Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 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 Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables?

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 firm tofu from drying out.

Can I substitute ingredients in Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables?

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 Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables 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.

What goes well with Vegetarian Stir-Fried Rice with Tofu and Seasonal Vegetables?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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