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Easy and Quick Tofu Stir Fry Over White Rice

If you are looking for an easy and quick tofu stir fry over white rice, you’ve come to the right place! This tofu stir fry over white rice is the perfect meal for those busy weeknights when you need something delicious and nutritious in a hurry. The easy and quick tofu stir fry over white rice recipe is packed with flavor and can be made in under 30 minutes. With just a few simple ingredients and minimal prep work, you can have a tasty and satisfying meal on the table in no time. Whether you are a tofu lover or new to plant-based eating, this easy and quick tofu stir fry over white rice will become a staple in your recipe rotation. Plus, it’s a great way to incorporate more vegetables into your diet while enjoying the protein-packed benefits of tofu. Follow along to learn how to make this easy and quick tofu stir fry over white rice!
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Equipment

  • Non-stick skillet or wok
  • Spatula
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Medium pot with lid (for cooking rice)

Ingredients
  

  • 1 block of firm tofu drained and cubed
  • 2 cups of cooked white rice
  • 1 tablespoon of vegetable oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup of broccoli florets
  • 1 cup of snap peas
  • 3 cloves of garlic minced
  • 1 tablespoon of fresh ginger minced
  • 1/4 cup of soy sauce
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sesame oil
  • 1 teaspoon of cornstarch optional, for thickening
  • 2 tablespoons of water if using cornstarch
  • Sesame seeds for garnish
  • Green onions sliced (for garnish)

Instructions
 

  • Prepare the Rice: Start by cooking the white rice according to the package instructions. While the rice is cooking, prepare the tofu stir fry.
  • Prepare the Tofu: Drain the tofu and pat it dry with paper towels. Cut the tofu into bite-sized cubes.
  • Cook the Tofu: Heat the vegetable oil in a non-stick skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  • Cook the Vegetables: In the same skillet, add the bell peppers, broccoli, snap peas, garlic, and ginger. Stir fry the vegetables until they are tender-crisp, about 5 minutes.
  • Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil. If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the sauce mixture.
  • Combine Tofu and Sauce: Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, stirring to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and everything is well-coated.
  • Serve: Divide the cooked white rice into bowls and top with the tofu stir fry. Garnish with sesame seeds and sliced green onions.