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Tofu & Vegetable Stir Fry with Jasmine Rice Recipe


This is a yummy dish with tofu and veggies, cooked in a pan with a tasty sauce. We use jasmine rice, which is a kind of rice that smells good. The tofu is like cheese but made from soybeans. We cook everything together and it's very good!


1 cup jasmine rice
2 medium zucchinis
1 (14 oz) pkg firm tofu
1 small bunch fresh cilantro
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
3 cloves garlic
1 tablespoon ginger, minced
Salt to taste


Rinse 1 cup jasmine rice under cold water, drain, and cook according to package instructions with a pinch of salt.
Cut 2 medium zucchinis into half-moons and set aside.
Press 1 (14 oz) package of firm tofu to remove excess moisture, then cut into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove tofu from skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add 3 minced garlic cloves and 1 tablespoon of minced ginger, and sauté until fragrant, about 1 minute.
Add the zucchini to the skillet and stir-fry until tender, about 5 minutes.
In a bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/4 teaspoon crushed red pepper flakes with 1/4 cup of water.
Return the tofu to the skillet with the zucchini, pour the sauce over the top, and cook until the sauce thickens, about 2 minutes.
Chop a small bunch of fresh cilantro leaves and sprinkle over the stir fry before serving.
Serve the stir fry over the cooked jasmine rice. Enjoy!

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