Rice Stir-Fry with Tofu Recipe
A flavorful, protein-packed Rice Stir-Fry with Tofu is perfect for a quick weeknight dinner or a wholesome lunch. Crispy tofu, colorful vegetables, and perfectly seasoned rice come together in a delicious, easy-to-make dish.
Ingredients (Serves 2–3)
- 1 cup cooked rice (white, brown, or jasmine rice)
- 200g firm tofu, drained and cubed
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 small carrot, julienned or thinly sliced
- 1 bell pepper, sliced into strips
- ½ cup broccoli florets
- 2 spring onions, chopped
- 1 tablespoon hoisin sauce or stir-fry sauce
- 1 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional garnish: sesame seeds, cilantro, or extra spring onions
Step 1: Prepare the Tofu
- Drain the tofu and press it between paper towels for 10–15 minutes to remove excess moisture.
- Cut the tofu into 1-inch cubes.
- In a small bowl, toss the tofu cubes with 1 tablespoon soy sauce and a pinch of black pepper. Let it marinate while you prepare the vegetables.
Step 2: Cook the Rice (if not already cooked)
- Use 1 cup of uncooked rice and cook it according to package instructions. For extra flavor, cook in vegetable or chicken broth instead of water.
- Once cooked, fluff the rice with a fork and set aside. Tip: Cold or day-old rice works best for stir-fry, as it prevents sticking and clumping.
Step 3: Cook the Tofu
- Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat.
- Add the tofu cubes and cook for 3–4 minutes per side until golden brown and slightly crispy.
- Remove the tofu from the pan and set aside.
Step 4: Sauté Aromatics
- In the same pan, add 1 tablespoon of vegetable oil (or sesame oil for flavor).
- Add minced garlic and ginger, sautéing for 30–60 seconds until fragrant.
Step 5: Cook the Vegetables
- Add carrots, bell peppers, and broccoli to the pan.
- Stir-fry for 4–5 minutes until vegetables are tender but still crisp.
- Season lightly with salt and pepper.
Step 6: Combine Rice, Tofu, and Sauce
- Add the cooked rice and browned tofu back into the pan.
- Pour in 1 tablespoon soy sauce, 1 tablespoon hoisin or stir-fry sauce, and sesame oil.
- Sprinkle chili flakes if using.
- Toss everything together gently but thoroughly until the rice and vegetables are evenly coated and heated through.
Step 7: Add Finishing Touches
- Stir in chopped spring onions for freshness.
- Optional: Sprinkle sesame seeds or chopped cilantro for garnish.
- Taste and adjust seasoning if needed.
Serving Suggestions
- Serve hot as a main dish for lunch or dinner.
- Pair with a side of steamed greens or a light miso soup.
- Add extra protein like edamame or chicken for variation.
Tips for Perfect Rice Stir-Fry with Tofu
- Use firm tofu: It holds its shape better and crisps up nicely.
- Day-old rice works best: Freshly cooked rice can be too sticky for stir-fry.
- High heat: Stir-fry on medium-high to high heat for that authentic “wok flavor.”
- Prep everything first: Stir-frying is fast, so have all vegetables and sauces ready before cooking.
- Customize: Use your favorite vegetables—snap peas, zucchini, or mushrooms work great.
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