Tofu Stir Fry Rice Bowls
Easy plant-based dinner with pan-seared tofu, crisp snap peas, edamame, and a homemade vegan stir-fry sauce.
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Servings: 4
Calories: 432kcal
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 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.
Nutrition
Calories: 432kcal | Carbohydrates: 70g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 703mg | Potassium: 527mg | Fiber: 4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 4mg
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