Ginger-Lime Tofu Stir-Fry with Broccoli and Peppers

Why You’ll Love This Recipe

• Ultra-crispy tofu with a glossy ginger-lime glaze that hits sweet, salty, tangy, and a touch of heat.
• Colorful, crisp-tender veggies that cook in minutes for a fresh weeknight stir-fry.
• Balanced, family-friendly flavors with easy spice adjustments.
• Reliably doable: clear steps, exact measurements, and no special equipment needed.

Grocery List

• Produce: Fresh ginger, garlic, limes, scallions, broccoli, red bell pepper, sugar snap peas, cilantro
• Dairy: None
• Pantry: Extra-firm tofu, jasmine rice, low-sodium soy sauce or tamari, brown sugar, rice vinegar, cornstarch, neutral oil, toasted sesame oil, red pepper flakes, sesame seeds, salt

Full Ingredients

For the Jasmine Rice

• 1 1/2 cups jasmine rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/2 tsp fine sea salt

For the Crispy Tofu

• 14 oz extra-firm tofu, drained and pressed 10–15 minutes
• 1 1/2 tbsp low-sodium soy sauce (or tamari)
• 2 tbsp cornstarch
• 3 tbsp neutral oil (avocado or canola), divided

Vegetables & Aromatics

• 2 cups small broccoli florets (about 1 small head)
• 1 medium red bell pepper, thinly sliced (about 1 1/2 cups)
• 2 cups sugar snap peas, strings removed
• 3 scallions, thinly sliced (whites and greens separated)
• 2 cloves garlic, minced

Ginger-Lime Glaze

• 2 tbsp finely grated fresh ginger (from a 2-inch piece)
• 1 tsp finely grated lime zest
• 4 tbsp fresh lime juice (from about 2 limes)
• 3 tbsp low-sodium soy sauce (or tamari)
• 2 tbsp light brown sugar, packed
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/3 cup water
• 1/4–1/2 tsp red pepper flakes (optional, to taste)
• 2 tsp cornstarch mixed with 2 tsp water (slurry)

To Finish

• 1 tbsp toasted sesame seeds
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Cook the jasmine rice

Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Bring 2 1/4 cups water and 1/2 tsp salt to a boil in a medium saucepan. Stir in the rice, reduce heat to low, cover, and simmer for 12 minutes. Remove from heat but keep covered to steam for 10 minutes more. Fluff with a fork just before serving.

Step 2: Press and season the tofu

Wrap the tofu block in a clean kitchen towel and set a heavy skillet or a few cans on top to press for 10–15 minutes. Cut into 3/4-inch cubes. Toss gently with 1 1/2 tbsp soy sauce and let sit 5 minutes. Sprinkle 2 tbsp cornstarch over the tofu and toss until the cubes are evenly coated with a thin, powdery layer.

Step 3: Mix the ginger-lime glaze

In a bowl, whisk together the ginger, lime zest, lime juice, 3 tbsp soy sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes (if using), and 1/3 cup water. In a separate small cup, mix 2 tsp cornstarch with 2 tsp water to make a smooth slurry. Keep both near the stove; cornstarch settles quickly, so give each a quick stir before adding to the pan.

Step 4: Crisp the tofu

Heat 2 tbsp oil in a large nonstick skillet or wok over medium-high heat until shimmering (oil should be about 360–375°F if you check with an infrared thermometer). Add tofu in a single layer without crowding. Cook, turning every 1–2 minutes, until deeply golden and crisp on most sides, 6–8 minutes total. Transfer to a plate. Add the remaining 1 tbsp oil to the pan if it looks dry.

Step 5: Stir-fry the vegetables

Add the broccoli and 2 tbsp water to the hot pan; stir-fry 2 minutes, letting the water mostly evaporate to steam-tenderize the stems. Add the red bell pepper, snap peas, scallion whites, and the minced garlic. Stir-fry 2–3 minutes more until the vegetables are crisp-tender and bright.

Step 6: Thicken the glaze and toss

Briefly re-whisk the glaze, then pour it into the center of the pan and bring to a lively simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce turns glossy and coats a spoon, 30–60 seconds. Return the crispy tofu to the pan and toss gently to coat everything evenly. Turn off the heat and stir in the scallion greens and cilantro. Taste and adjust with an extra squeeze of lime or a splash of soy, if needed.

Step 7: Serve

Spoon jasmine rice into bowls. Top with the ginger-lime tofu and vegetables. Sprinkle with toasted sesame seeds and serve with lime wedges for squeezing at the table.

Pro Tips

• Press well: Drier tofu equals a crisper crust. Even 10 minutes makes a difference.
• Don’t crowd the pan: Space helps tofu brown instead of steam; work in two batches if needed.
• Keep veggies crisp: High heat and short cook times preserve color and snap.
• Re-stir the slurry: Cornstarch sinks; give it a quick stir right before adding to the pan.
• Finish to taste: A final squeeze of lime brightens; a splash of soy deepens savory notes.

Variations

• Nutty crunch: Toss in 1/2 cup roasted cashews or peanuts with the tofu at the end.
• Spicy-sweet: Swap red pepper flakes for 1–2 tsp chili-garlic sauce or sriracha in the glaze.
• Noodle night: Replace rice with 10 oz cooked rice noodles; toss directly in the pan with the glaze.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. The tofu will soften but reheats well in a hot skillet or air fryer (375°F, 4–6 minutes) to revive some crispness. Rice can be cooked 1–2 days ahead; reheat with a splash of water, covered, in the microwave. The glaze can be mixed (without the slurry) up to 3 days ahead; whisk and add the slurry when cooking. Freezing is not recommended for the finished stir-fry, but you can freeze pressed tofu in advance for a chewier texture.

Nutrition (per serving)

Approximate values: 565 calories; 86 g carbohydrates; 20 g protein; 17 g fat; 6 g fiber; 900 mg sodium.