Weeknight Veggie Tofu Stir-Fry with Ginger Soy

Why You’ll Love This Recipe

• Fast and weeknight-friendly: on the table in about 30 minutes.
• Balanced textures: crisp tofu, tender-crisp veggies, and fluffy jasmine rice.
• Big flavor from a glossy ginger-garlic soy sauce with a whisper of toasted sesame.
• Flexible and veggie-forward: easy to swap in your favorite vegetables or make it spicier.

Grocery List

• Produce: Garlic, fresh ginger, red bell pepper, yellow bell pepper, broccoli, sugar snap peas, scallions
• Dairy: None
• Pantry: Jasmine rice, extra-firm tofu, low-sodium soy sauce, rice vinegar, brown sugar, cornstarch, toasted sesame oil, neutral high-heat oil, vegetable broth (or use water), red pepper flakes, toasted sesame seeds, kosher salt

Full Ingredients

For the Jasmine Rice

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

For the Tofu

• 14 oz extra-firm tofu, drained and pressed 10 minutes
• 1 tbsp cornstarch
• 1/4 tsp kosher salt
• 2 tbsp neutral high-heat oil (avocado, canola, or peanut)

For the Veggies

• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 2 cups small broccoli florets (about 8 oz)
• 1 cup sugar snap peas, strings removed
• 3 scallions, thinly sliced, whites and greens divided
• 1 tsp neutral oil (for stir-frying, if needed)

For the Glossy Ginger-Garlic Sauce

• 1/3 cup low-sodium soy sauce (or tamari)
• 1/2 cup low-sodium vegetable broth or water
• 2 tbsp rice vinegar
• 1 tbsp packed brown sugar
• 1 tbsp cornstarch
• 2 tsp toasted sesame oil
• 3 garlic cloves, finely minced
• 1 tbsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes or 1 tsp sriracha (optional)

To Finish

• 1–2 tsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Rinse and start the jasmine rice

Rinse the rice in cool water, swishing with your hand, until the water runs mostly clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.

Step 2: Press and prep the tofu

Drain the tofu and wrap it in a clean kitchen towel or paper towels. Set a plate and a light weight (like a small skillet) on top and press for 10 minutes to remove excess moisture. Cut the tofu into 3/4-inch cubes. In a bowl, toss gently with 1 tbsp cornstarch and 1/4 tsp kosher salt until evenly coated.

Step 3: Mix the glossy ginger-garlic sauce

In a measuring cup or small bowl, whisk together soy sauce, broth (or water), rice vinegar, brown sugar, 1 tbsp cornstarch, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until smooth. Keep the sauce nearby and give it a quick stir right before pouring later, as cornstarch settles.

Step 4: Crisp the tofu until golden

Heat a wok or 12-inch skillet over medium-high to high heat until very hot (oil should shimmer on contact; surface about 425°F if using an infrared thermometer). Add 2 tbsp neutral oil, then the tofu in a single layer. Cook undisturbed for 3–4 minutes, flip, and cook another 3–4 minutes until deeply golden and crisp on multiple sides. Transfer tofu to a plate and keep the pan on the heat.

Step 5: Stir-fry the vegetables

If the pan looks dry, add up to 1 tsp neutral oil. Add bell peppers, broccoli, and scallion whites. Stir-fry over medium-high heat for 2–3 minutes until the peppers are slightly tender and the broccoli has bright green edges with a few charred spots. Add snap peas and stir-fry 1–2 minutes more until crisp-tender.

Step 6: Sauce it up and finish

Return the tofu to the pan. Whisk the sauce once more, then pour it in and toss constantly for 60–90 seconds. The sauce will thicken and turn glossy, coating the tofu and vegetables. Remove from heat and fold in the scallion greens.

Step 7: Plate and serve

Divide the jasmine rice among four bowls. Spoon the stir-fry over the top and sprinkle with toasted sesame seeds. Serve immediately while everything is hot and glossy.

Pro Tips

• High heat is key: preheat your wok or skillet thoroughly so the tofu crisps and the veggies sear without steaming.
• Dry matters: press the tofu and pat the veggies dry after rinsing to prevent splatter and sogginess.
• Resist the urge to stir tofu too soon: let it sear undisturbed to build a golden crust before flipping.
• Stir-fry order counts: sturdy veggies (broccoli, peppers) go in first; quick-cooking snap peas and scallion greens go in last.
• Re-whisk the sauce just before adding; cornstarch settles quickly and needs to be evenly dispersed for a smooth, glossy finish.

Variations

• Gluten-free: use certified gluten-free tamari and cornstarch; confirm all condiments are labeled gluten-free.
• Spicy sesame: add 1–2 tsp chili-garlic sauce or sriracha to the sauce and finish with an extra 1/2 tsp toasted sesame oil.
• Veggie swap-ins: add sliced mushrooms or carrots (stir-fry with the peppers) or toss in a handful of roasted cashews at the end for crunch.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days; store rice and stir-fry separately if possible. Reheat in a hot skillet over medium heat with a splash of water to loosen the sauce (2–4 minutes), or microwave in 30-second bursts until hot. The tofu’s crust softens after chilling; to revive, pan-sear the tofu briefly before combining with reheated veggies. The sauce can be mixed up to 3 days ahead and refrigerated; whisk before using. Cooked jasmine rice freezes well for up to 1 month; reheat from frozen in the microwave with a damp paper towel. Freezing the stir-fry itself is not recommended due to texture changes in tofu and snap peas.

Nutrition (per serving)

Approximate: 460 calories; 13 g fat; 68 g carbohydrates; 18 g protein; 5 g fiber; 640 mg sodium. Values will vary based on brands and exact measurements.