Vegetable Stir-fry Recipe
A mix of seasonal vegetables stir-fried with tofu and served over rice.
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Ingredients
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Vegetables
Protein
Sauce
Rice
Method
Preparation of Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine 1 cup of Jasmine rice and 2 cups of water. Bring to a boil over high heat.
- 2
Simmer
Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Preparation of Tofu and Vegetables
- 3
Prepare the Tofu
While the rice is cooking, drain the firm tofu and press it between paper towels to remove excess moisture. Cut it into cubes.
- 4
Sauté Tofu
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- 5
Stir-fry Vegetables
In the same skillet, add another tablespoon of sesame oil. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then add the bell peppers, broccoli, carrots, snap peas, and zucchini. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Combining Ingredients
- 6
Add Tofu and Sauce
Return the sautéed tofu to the skillet with the vegetables. Pour in the soy sauce and stir well to combine all ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Serving
- 7
Serve the Dish
Fluff the cooked jasmine rice with a fork and serve it on plates. Top with the vegetable and tofu stir-fry mixture. Enjoy your vegetable stir-fry!
