A quick and flavorful stir-fry of tofu, rice, and colorful vegetables for a healthy vegetarian dinner.

Scale

14 oz extra-firm tofu, pressed and cubed

3 cups cooked rice (day-old jasmine or brown rice)

2 cups mixed vegetables (carrots, peas, bell peppers, broccoli)

2 tbsp olive or avocado oil

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp soy sauce or tamari

2 green onions, chopped

salt and pepper to taste

optional: chili flakes, pineapple, edamame, cashews

1. Heat olive or avocado oil in a wok over medium-high heat.

2. Add tofu cubes and cook undisturbed for 3–4 minutes per side until golden and crisp, then transfer to a plate.

3. In the same wok, add sesame oil and sauté garlic and ginger for 30 seconds until fragrant.

4. Add mixed vegetables starting with firmer ones, stir-frying for 3–4 minutes until tender-crisp.

5. Add cooked rice to the wok and break up any clumps with a spatula.

6. Return tofu to the wok and drizzle with soy sauce or tamari, tossing to coat evenly.

7. Season with salt and pepper and stir continuously for 2 minutes to heat through.

8. Remove from heat and sprinkle chopped green onions on top.

9. Serve hot with optional chili flakes or cashews for extra texture.

Keywords: veggie-packed, fried rice, tofu recipe, healthy dinner, vegetarian dinner, plant-based, weeknight dinners