Tofu Rice Stir Fry
Transform your weeknight dinner routine with this vibrant and protein-packed Tofu Rice Stir Fry! Featuring golden, pan-fried cubes of tofu paired with fluffy day-old rice, crisp-tender vegetables, and an irresistible soy-hoisin sauce, this dish delivers both flavor and texture in every bite. Infused with aromatic garlic, ginger, and sesame oil, this quick and easy stir fry comes together in just 35 minutes, making it perfect for busy days. Nutrient-rich ingredients like carrots, bell peppers, and peas elevate this plant-based recipe into a wholesome meal the whole family will love. Serve it piping hot, topped with a sprinkle of sesame seeds for added crunch and visual appeal. Whether you're after a vegan dinner idea or a satisfying meat-free option, this Tofu Rice Stir Fry is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 block (about 14 oz) firm tofu
- 3 cups cooked rice (preferably day-old)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 medium carrots, julienned or diced
- 1 medium bell pepper, diced
- 1 cup frozen peas
- 3 stalks green onions, sliced
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Press the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel, place a heavy object (like a skillet) on top, and let it sit for 15 minutes.
Cut the pressed tofu into ½-inch cubes.
In a medium bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the cubed tofu. Toss gently to coat the tofu evenly.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the carrots and bell pepper to the skillet. Cook for 2-3 minutes, stirring frequently, until the vegetables start to soften.
Stir in the cooked rice and frozen peas. Cook for another 2-3 minutes, stirring frequently, so everything is well combined and heated through.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, cornstarch, and water. Pour this sauce mixture over the rice and vegetables, stirring until evenly coated.
Return the cooked tofu to the skillet. Add the green onions, salt, and black pepper. Stir everything together and cook for 1-2 more minutes until the tofu is heated through.
Remove from heat and drizzle with the remaining teaspoon of sesame oil for extra flavor.
Serve hot, garnished with sesame seeds if desired. Enjoy your flavorful Tofu Rice Stir Fry!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 34.1 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 906 mg | 70% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
