Tofu Stir Fry Rice Bowls ~
Easy plant-based dinner with pan-seared tofu, fluffy Jasmine rice, crisp snap peas, edamame, and a homemade vegan stir-fry sauce.
Vegan Stir Fry Recipe
I like this tofu stir fry because it’s easy to make and the versatility of the recipe allows you to adjust it to incorporate whatever vegetables you have on hand.
I happen to love snap peas in a stir fry for the way they add a refreshing bit of sweetness and a satisfying crunch. Similarly, broccoli also retains its color and shape beautifully and would be an excellent substitute for snap peas in this recipe.
Best Rice for Stir Fry Rice Bowls
For this recipe, I went with Jasmine rice for its distinct aroma, plump texture, and subtly sweet flavor. This long-grain rice is commonly used in Asian-style dishes and pairs beautifully with a wide range of stir-fried vegetables, tofu, and sauces.
Ingredients for Tofu Stir Fry Rice Bowls
You will need the following:
- 1 1/2 cups Jasmine rice
- For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon garlic, minced
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground black pepper
- For the Stir Fry:
- 2 tablespoons vegetable oil, divided
- 14 ounces extra firm tofu, pressed and cut into 1/2-inch cubes
- 1/2 cup yellow onion, halved and thinly sliced
- 1 tablespoon ginger, freshly grated or finely chopped
- 1 cup snap peas, sliced diagonally into 1/2-inch pieces
- 1 cup shelled edamame
How to Make Tofu Stir Fry Rice Bowls
STEP ONE: Cook the Jasmine rice according to package directions—fluff with a fork and set aside.
STEP TWO: For the stir fry sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, garlic, sesame oil, and black pepper; set aside.
STEP THREE: In a wok or large, deep skillet over medium-high heat, add 1 tablespoon of vegetable oil, spreading it around to coat the pan. When the oil is hot, add the cubed tofu in an even layer. Cook for 8 minutes, turning frequently, until all sides are lightly browned. Transfer the cooked tofu to a plate.
STEP FOUR: Into the now-empty pan, add the remaining 1 tablespoon of vegetable oil. Add the onion and cook for 2 minutes, until softened. Stir in the ginger and cook for an additional 30 seconds. Add the snap peas and edamame and cook, stirring frequently, for 2 minutes, to heat through. Add the tofu back into the pan.
STEP FIVE: Pour the stir-fry sauce over the entire mixture, stirring gently to coat. Continue cooking for an additional 1 minute to heat through.
STEP SIX: Divide the prepared rice into serving bowls, then top with tofu stir fry, and serve hot.
What to Serve with Stir Fry
These rice bowls are a complete meal on their own but if you want to add a little something extra to the meal, here are a few suggestions:
- Spring Rolls – Their crunchy exterior and flavorful fillings complement the stir fry nicely. We like the vegetable spring rolls from Trader Joe’s.
- More Vegetables – Garlic Bok Choy is an easy and flavorful side dish that takes all of 5 minutes to prepare.
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Tofu Stir Fry Rice Bowls
Ingredients
- 1 1/2 cups Jasmine rice
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon garlic minced
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground black pepper
For the Stir Fry:
- 2 tablespoons vegetable oil divided
- 14 ounces extra firm tofu pressed and cut into 1/2-inch cubes
- 1/2 cup yellow onion halved and thinly sliced
- 1 tablespoon ginger freshly grated or finely chopped
- 1 cup snap peas sliced diagonally into 1/2-inch pieces
- 1 cup shelled edamame
Instructions
- Cook the Jasmine rice according to package directions—fluff with a fork and set aside.
- For the stir fry sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, garlic, sesame oil, and black pepper; set aside.
- In a wok or large, deep skillet over medium-high heat, add 1 tablespoon of vegetable oil, spreading it around to coat the pan. When the oil is hot, add the cubed tofu in an even layer. Cook for 8 minutes, turning frequently, until all sides are lightly browned. Transfer the cooked tofu to a plate.
- Into the now-empty pan, add the remaining 1 tablespoon of vegetable oil. Add the onion and cook for 2 minutes, until softened. Stir in the ginger and cook for an additional 30 seconds. Add the snap peas and edamame and cook, stirring frequently, for 2 minutes, to heat through. Add the tofu back into the pan.
- Pour the stir-fry sauce over the entire mixture, stirring gently to coat. Continue cooking for an additional 1 minute to heat through.
- Divide the prepared rice into serving bowls, then top with tofu stir fry, and serve hot.
Stephanie
This is an excellent vegan stir fry. Just the right amount of spices, colors and textures to make it a satisfying meal. I am striving to serve more plant-based meals in my home and this recipe fits the bill!
Katie
This tofu stir fry is incredible! Super easy to make and healthy!