Veggie Stir-Fry with Tofu and Rice
A vibrant and nutritious veggie stir-fry featuring tofu, colorful vegetables, and fluffy rice, perfect for a quick weeknight meal.
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Ingredients
Yields 4 servings
- (14 oz) extra-firm tofu
- (1) bell pepper
- (1) medium onion
- (2) carrots
- (1) zucchini
- (2 cloves) garlic
- (1 tbsp) soy sauce
- (1 tbsp) sesame oil
- (2 cups) cooked rice
- (1 tbsp) vegetable oil
- (1/2 tsp) ground ginger
- (2 tbsp) green onions (for garnish)
- (1 tbsp) sesame seeds (optional)
Instructions
- 1
Press the (14 oz) tofu to remove excess moisture, then cut into cubes.
- 2
Chop the (1) bell pepper, (1) onion, (2) carrots, and (1) zucchini into bite-sized pieces.
- 3
Mince the (2 cloves) garlic and set aside.
- 4
In a large pan or wok, heat (1 tbsp) vegetable oil over medium-high heat.
- 5
Add the cubed tofu to the hot oil and cook until golden brown, about 5-7 minutes. Remove tofu from the pan and set aside.
- 6
In the same pan, add (1) chopped onion, (2) chopped carrots, and (1) chopped bell pepper. Stir-fry for 3-4 minutes until slightly softened.
- 7
Add the (1) chopped zucchini, (2 cloves) minced garlic, and (1/2 tsp) ground ginger. Continue stir-frying for 2-3 minutes.
- 8
Return the cooked tofu to the pan, then pour in (1 tbsp) soy sauce and (1 tbsp) sesame oil. Stir to combine and heat through.
- 9
Serve the stir-fry over (2 cups) cooked rice, garnished with (2 tbsp) sliced green onions and (1 tbsp) sesame seeds if desired.
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