Vegetable Tofu Stir-Fry

Ingredients

For the rice

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 1/2 teaspoon kosher salt

For the stir-fry sauce

• 1/3 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1/4 teaspoon ground ginger
• 2 cloves garlic, minced

For the stir-fry

• 1 block extra-firm tofu, about 14 ounces
• 2 tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 2 tablespoons neutral cooking oil, divided
• 1 red bell pepper, cut into bite-sized pieces
• 1 small head broccoli, cut into small florets
• 1 medium carrot, thinly sliced
• 1 cup pineapple chunks, drained
• 3 green onions, thinly sliced
• Sesame seeds, optional

Instructions

Prepare the rice and tofu

1. Rinse the rice until the water runs mostly clear. Cook it with the water and salt in a rice cooker or according to the package directions.
2. Drain the tofu and pat it dry. Wrap it in clean towels and press it under a heavy skillet or cutting board for 10 minutes.
3. Cut the tofu into approximately 1-inch cubes.
4. Toss the tofu gently with 2 tablespoons cornstarch and 1/2 teaspoon salt until lightly coated.

Make the sauce

1. Whisk the soy sauce, brown sugar, rice vinegar, sesame oil, 2 teaspoons cornstarch, ginger, and garlic in a small bowl.
2. Set the sauce aside and whisk it again immediately before adding it to the wok.

Cook the stir-fry

1. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
2. Add the tofu in a single layer. Cook for 6 to 8 minutes, turning occasionally, until browned on several sides.
3. Transfer the tofu to a plate.
4. Add the remaining tablespoon of oil to the wok.
5. Add the bell pepper, broccoli, and carrot. Stir-fry for 5 to 7 minutes, until the vegetables are crisp-tender.
6. Add the pineapple and cook for 1 minute.
7. Return the tofu to the wok.
8. Whisk the sauce again, then pour it over the tofu and vegetables.
9. Toss for 1 to 2 minutes, until the sauce bubbles and thickens enough to coat everything.
10. Serve over the jasmine rice and top with green onions and sesame seeds, if using.

Notes

• Drying and coating the tofu helps it brown instead of steaming.
• Keep the vegetables slightly crisp so they retain their color and texture.
• The pineapple adds sweetness and was a particularly successful addition for the family.
• Substitute vegetables based on what is available, keeping the total amount approximately the same.

Variations

• Add sliced mushrooms, snap peas, zucchini, or baby corn.
• Replace the pineapple with mandarin oranges for a different sweet element.
• Add crushed red pepper or sriracha to individual servings for heat.

Storage and Reheating

Refrigerate the stir-fry and rice in separate covered containers for up to three days. Reheat the stir-fry in a skillet or microwave until hot. Add a small splash of water if the sauce becomes too thick.