Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
- 2
Prepare the Lemon Sauce
In a small bowl, whisk together the soy sauce, lemon juice, brown sugar, and Sriracha sauce until well combined. Set aside.
- 3
Cook the Tofu and Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Add the sliced bell pepper, julienned carrot, and chopped green onions. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- 4
Combine and Serve
Add the cooked jasmine rice and lemon sauce to the skillet. Toss everything together until well combined and heated through. Finally, stir in the bean sprouts and cook for an additional minute. Serve hot, garnished with crushed peanuts and lime wedges on the side.
