Quick Tofu Stir Fry with Rice Recipe
You know those days when you want takeout but your wallet screams, “Girl, please”? Enter this Quick Tofu Stir Fry with Rice. It’s fast, sassy, and won’t leave your kitchen looking like a crime scene. Crispy tofu meets colorful veggies in a soy-ginger glaze that tastes like you actually tried. Pair it with steaming rice, and you’ve got dinner faster than your last bad date ended. It’s high-protein, wholesome, and the ultimate “I’ve got my life together” kind of meal. Bonus: it makes leftovers you’ll actually want to eat.
Quick Tofu Stir Fry with Rice Recipe
A quick and vibrant vegan stir fry with crispy tofu, fresh vegetables, and a flavorful soy-ginger sauce served over fluffy rice.
Ingredients
Method
- Press tofu to remove extra moisture, then toss cubes in cornstarch until evenly coated.
- Heat olive oil in a wok over medium heat.
- Add tofu and cook until golden on all sides. Remove and set aside.
- In the same wok, add sesame oil, garlic, and ginger. Sauté until fragrant.
- Add bell peppers, broccoli, and carrots. Stir-fry for 4–5 minutes until crisp-tender.
- Whisk sauce ingredients in a bowl until smooth.
- Pour sauce into the wok and stir until it thickens.
- Return tofu to the pan and toss to coat evenly.
- Serve hot over cooked rice and sprinkle with green onions.
- Optional: add sesame seeds if you’re feeling fancy.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 12%
- Vitamin C: 20%
- Magnesium: 10%
- Potassium: 14%
Additional Notes / Tips
- Use extra-firm tofu for maximum crispiness — soggy tofu is not your friend.
- Add chili flakes or sriracha if your soul needs spice.
- Swap veggies based on mood — snow peas, mushrooms, or baby corn work beautifully.
- Brown rice or quinoa makes a great high-fiber alternative.
- Perfect with chopsticks… or a fork when you’re too hungry to pretend.
