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Tofu Stir Fry with Vegetable Fried Rice

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 Tofu Stir Fry with Vegetable Fried Rice
Recipe for the week of September 7, 2026 - September 11, 2026. Please note that ingredients may change due to availability.
Course Main Dish, Side Dish
Prep Time 12 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
For the Tofu Stir Fry
  • 14.-5- ounce block extra firm tofu cubed
  • 2 tablespoons vegetable oil divided
  • 2 cups red bell pepper julienned
  • 1 carrot peeled and julienned
  • 1 yellow onion julienned
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1 1/2 tablespoons sesame seeds for garnish
For the Stir-Fry Sauce
  • 3/4 cup vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
For the Rice
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 1 garlic minced
  • 3 cups white rice cooked and chilled
  • 1 carrot peeled and diced
  • 12- ounces frozen green peas
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 eggs whisked
  • 1/4 teaspoon black pepper
  • 3 green onions thinly sliced
Course Main Dish, Side Dish
Prep Time 12 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
For the Tofu Stir Fry
  • 14.-5- ounce block extra firm tofu cubed
  • 2 tablespoons vegetable oil divided
  • 2 cups red bell pepper julienned
  • 1 carrot peeled and julienned
  • 1 yellow onion julienned
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1 1/2 tablespoons sesame seeds for garnish
For the Stir-Fry Sauce
  • 3/4 cup vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame oil
For the Rice
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 1 garlic minced
  • 3 cups white rice cooked and chilled
  • 1 carrot peeled and diced
  • 12- ounces frozen green peas
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 eggs whisked
  • 1/4 teaspoon black pepper
  • 3 green onions thinly sliced
Instructions
  1. Press the tofu by wrapping it in paper towels. Place a plate or pan on top of the wrapped tofu and put a couple of heavy books on top of that. Let the tofu press for at least 20 minutes or up to an hour.
  2. Mix all the sauce ingredients in a small bowl until well combined. Set aside.
  3. Add 1 tablespoon of oil to a pan and when it’s hot, add the tofu cubes and cook over medium-high heat until all the sides are golden brown. Set aside.
  4. Add the remaining tablespoon of oil and when it's hot, add the veggies and sauté over high heat for 2-3 minutes, stirring frequently.
  5. Add the tofu and the sauce to the pan, stir and cook for 1-2 more minutes or until the sauce thickens, stirring frequently.
  6. Serve immediately over rice and garnish with sesame seeds.
For the Rice
  1. Add butter and onion to a pan set over medium-high heat. Cook 3-5 minutes or until onion becomes translucent. Add the garlic and mix to combine.
  2. Add the rice and vegetables then pour the soy sauce into the pan and stir to combine. Let cook 2-3 minutes, then push to one side and add the sesame oil, egg, and black pepper. Cook until done.
  3. Stir the egg into the mixture and cook 1-2 more minutes, then remove from heat.
  4. Garnish with sliced green onion and serve.