Vegetable and Tofu Stir-Fry Bowl
A lively, color-packed bowl where crisp-tender vegetables and golden tofu meet a glossy, savory-sweet sauce—brightened with lime and toasted sesame for a final pop. Fast enough for weeknights but layered with technique for satisfying texture and depth.
2 cup jasmine rice, uncooked
3 ½ cup water
2 tbsp vegetable oil
4 clove garlic, minced
2 tbsp fresh ginger, minced
14 oz firm tofu, pressed and cut into 1/2-inch cubes
2 tbsp cornstarch
4 cup broccoli florets, bite-sized
1 red bell pepper, thinly sliced
1 cup carrots, julienned or matchsticks
8 oz shiitake mushrooms, sliced (stems removed)
1 cup snow peas, trimmed
4 stalk scallions, thinly sliced on a bias
⅓ cup low-sodium soy sauce
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp light brown sugar, packed
1 tsp sriracha
¼ cup water, for sauce
2 tbsp toasted sesame seeds
1 lime, juiced
1 tsp kosher salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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