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Crispy Tofu with Mixed Vegetables in Almond Sauce over Jasmine Rice Recipe

Crispy Tofu with Mixed Vegetables in Almond Sauce over Jasmine Rice recipe


This dish is a yummy mix of crispy tofu, colorful veggies, and a sweet and spicy almond sauce. It's served over jasmine rice. You cook the rice, stir-fry the tofu and veggies, and mix up the sauce. Then, put it all together!


1 cup jasmine rice
2 cups water
2 tablespoons olive oil
1 x (14 oz) pkg firm tofu
1 yellow bell pepper
1 orange bell pepper
2 cups baby kale
2 tablespoons almond butter
1 tablespoon honey
2 tablespoons tamari or soy sauce
1 tablespoon lime juice
1 tablespoon water
1 teaspoon crushed red pepper flakes
1 tablespoon sesame seeds


Rinse the jasmine rice under cold water, then cook it with 2 cups of water according to package instructions.
While the rice cooks, drain the tofu and press it to remove excess moisture. Cut into 1-inch cubes.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 10 minutes. Remove tofu and set aside.
Slice the yellow and orange bell peppers into strips.
In the same pan, add another tablespoon of olive oil and stir-fry the bell pepper strips until just tender, about 5 minutes.
Add the baby kale to the pan with the peppers and cook until wilted, about 2 minutes.
In a small bowl, whisk together almond butter, honey, tamari or soy sauce, lime juice, water, and red pepper flakes to create the almond sauce.
Return the tofu to the pan with the vegetables and pour the almond sauce over the top. Stir to coat and heat through for about 2 minutes.
Serve the crispy tofu and vegetables over the cooked jasmine rice. Sprinkle with sesame seeds before serving.

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