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Tofu Stir Fry Over White Rice Recipe

Tofu Stir Fry Over White Rice Recipe

This Tofu Stir Fry over White Rice is a delicious, quick, and healthy meal that's packed with flavor and nutrients. It's made with crispy, golden tofu and a variety of colorful vegetables, all tossed in a savory stir fry sauce. Served over soft, fluffy white rice, this dish is perfect for a weeknight dinner or meal prep.
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Course Main Course
Cuisine Asian-inspired

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Knife and Cutting Board
  • Stirring spoon
  • Small bowl (for sauce)
  • Serving bowls

Ingredients
  

  • For the Stir Fry:
  • 1 block firm tofu 14 oz, drained and pressed
  • 1 tablespoon vegetable oil for frying
  • 1 bell pepper red or green, sliced
  • 1 medium carrot sliced into thin rounds
  • 1 cup broccoli florets
  • 1/2 onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup optional for sweetness
  • 1/2 cup water
  • 1 tablespoon cornstarch optional, for thickening the sauce
  • For the Rice:
  • 1 cup white rice
  • 2 cups water
  • Pinch of salt

Instructions
 

  • Prepare the Rice:
  • In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, and cover.
  • Let it simmer for about 15-20 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and fluff with a fork.
  • Prepare the Tofu:
  • While the rice is cooking, drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
  • Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Once cooked, remove tofu from the pan and set aside.
  • Prepare the Vegetables:
  • In the same skillet or wok, add a bit more oil if needed. Sauté the onions, bell pepper, carrot, and broccoli for about 5-7 minutes, until they begin to soften but still have some crunch.
  • Add the garlic and ginger, and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
  • Make the Stir Fry Sauce:
  • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey/maple syrup (if using), water, and cornstarch (if you prefer a thicker sauce). Stir until the cornstarch is dissolved.
  • Combine Tofu and Vegetables:
  • Add the crispy tofu back into the skillet with the vegetables.
  • Pour the stir fry sauce over the tofu and vegetables, and toss everything together until evenly coated.
  • Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly and coat the tofu and vegetables.
  • Serve:
  • Scoop a serving of white rice onto a plate or bowl. Top with the tofu stir fry mixture.
  • Garnish with sesame seeds or chopped green onions for extra flavor and presentation, if desired.

Video

Notes

Pressing the Tofu: Be sure to press the tofu to remove excess moisture before cooking. This helps it get crispy and prevents it from becoming soggy.
Vegetable Substitutes: Feel free to swap the veggies based on what you have. Mushrooms, snap peas, or baby corn are great additions or replacements.
Making it Spicy: For a spicy kick, add some chili flakes or a dash of sriracha sauce to the stir fry sauce.
Meal Prep: This dish stores well in the fridge for 3-4 days, making it a great option for meal prepping.
Crispy Tofu Tip: If you want extra crispy tofu, you can toss it in cornstarch before frying.
Enjoy this healthy, vibrant, and satisfying tofu stir fry over fluffy white rice!