30mTofu 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.
- Energy
- 403 calories per serving
- Protein
- 19 g per serving
- Carbs
- 54.2 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 637 mg per serving
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Cook this recipe
- broccoli florets-4 cups
- water-1.5 cups
- extra-firm tofu-14 oz
- snap peas-1.5 cups
- jasmine rice-1 cup
- low-sodium soy sauce-0.25 cups
- red bell pepper-1 large
- canola oil-2 tbsp
- garlic-2 cloves
- cornstarch-1 tbsp
- fresh ginger-1 tbsp
- rice vinegar-1 tbsp
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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