Tofu Broccoli Stir-Fry
A colorful vegan weeknight stir-fry with crisp-tender vegetables, golden tofu, and fluffy jasmine rice. It comes together quickly in a large skillet.
- plant-based
- quick
- stir-fry
- tofu
- Vegan
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu, drained and cut into 3/4-inch cubes · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
red bell pepper, sliced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
broccoli florets · 4 Cup
Kroger® Broccoli Florets 12 Oz
88%
Details
snap peas, trimmed · 1.5 Cup
Kroger® Sugar Snap Peas
57%
Details
jasmine rice, rinsed · 1 Cup
Kroger® Jasmine Rice
20%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
rice vinegar · 1 Tablespoon
Nakano® Natural Rice Vinegar
Sale
4%
Details
fresh ginger, grated · 1 Tablespoon
Organic Ginger Root
3%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
cornstarch · 1 Tablespoon
Kroger® Pure Corn Starch
2%
Details
water · 1.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- broccoli florets-4 cups
- water-1 1/2 cups
- extra-firm tofu-14 oz
- snap peas-1 1/2 cups
- jasmine rice-1 cup
- low-sodium soy sauce-1/4 cup
- red bell pepper-1 large
- canola oil-2 tablespoons
- garlic-2 cloves
- cornstarch-1 tablespoon
- fresh ginger-1 tablespoon
- rice vinegar-1 tablespoon
Prep the ingredients: rinse the jasmine rice, pat the tofu dry, cut the tofu and vegetables as listed, then whisk together the soy sauce, rice vinegar, garlic, and ginger in a small bowl.
Keep the knife blade angled away from fingers while cutting tofu and vegetables.
Combine the jasmine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes; remove from heat and keep covered while the stir-fry finishes.
Use caution when removing the lid from the rice saucepan, as steam can burn.
Toss the tofu with cornstarch. Heat 1 tablespoon canola oil in a large skillet over medium-high heat, then cook the tofu in a single layer for 6 to 7 minutes, turning until golden.
Pat tofu dry before adding it to hot oil to reduce splatter.
Transfer the tofu to a plate. Add the remaining 1 tablespoon oil to the skillet, then stir-fry the broccoli, bell pepper, and snap peas for 4 to 5 minutes until bright and crisp-tender.
Keep the skillet handle turned inward while cooking.
Return the tofu to the skillet, pour in the sauce, and toss to coat for 1 to 2 minutes until everything is hot and lightly glazed.
Fluff the rice with a fork, then serve the stir-fry over jasmine rice while hot.
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