Vietnamese · Dinner
Rice with Stir-Fried Vegetables and Tofu
Jasmine rice tossed with firm tofu, carrot, bell pepper, snap pea and scallion in a garlic soy-sesame stir-fry sauce. Tofu is pan-fried until golden before joining the vegetables in a hot wok, finished with sesame oil and a splash of rice vinegar for a light, savoury weekday plate.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
486Calories
21.3gProtein
22.1gFat
52.8gCarbs
8.4gSugar
6.9gFiber
1080mgSodium
0mgChol
3.1gSat Fat
680mgPotassium
210mgCalcium
4.3mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
vegan
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, then cut into 3/4-inch cubes. Julienne carrot, slice bell pepper and snap peas, and slice scallion.
2
Fry
Heat vegetable oil in a wok over medium-high heat. Fry tofu cubes for 5 to 6 minutes, turning occasionally, until golden and crisp on most sides.
3
Saute
Push tofu to one side, add garlic, and saute over medium heat for 30 seconds until fragrant, stirring to avoid scorching.
4
Stir-fry
Add carrot, bell pepper and snap peas to the wok. Stir-fry over high heat for 3 minutes until vegetables are bright and tender-crisp.
5
Toss
Pour soy sauce, rice vinegar and black pepper over tofu and vegetables. Toss over medium heat for 1 minute until evenly glazed.
6
Add
Stir in cooked jasmine rice and scallion. Toss over medium-high heat for 2 minutes until heated through, then drizzle with sesame oil.
7
Plate
Transfer to a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 1 1/2 cup280g jasmine rice, cooked
- 1/2 cup60g carrot
- 1/2 cup70g bell pepper
- 1/2 cup56g snap peas
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
