Stashcook: Meal Planner & Recipe Keeper

Tofu & Vegetable Stir Fry with Jasmine Rice Recipe

Stashcook

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!

Ingredients

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

Method

1
Rinse 1 cup jasmine rice under cold water, drain, and cook according to package instructions with a pinch of salt.
2
Cut 2 medium zucchinis into half-moons and set aside.
3
Press 1 (14 oz) package of firm tofu to remove excess moisture, then cut into 1-inch cubes.
4
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.
5
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.
6
Add the zucchini to the skillet and stir-fry until tender, about 5 minutes.
7
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.
8
Return the tofu to the skillet with the zucchini, pour the sauce over the top, and cook until the sauce thickens, about 2 minutes.
9
Chop a small bunch of fresh cilantro leaves and sprinkle over the stir fry before serving.
10
Serve the stir fry over the cooked jasmine rice. Enjoy!

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