Crispy pan-fried tofu tossed with a colorful medley of fresh vegetables in a savory and tangy Indo-Chinese sauce. A quick, healthy, and delicious weeknight meal that comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
315cal
14gprotein
23gcarbs
20g
Ingredients
400 g Extra Firm Tofu (Pressed for at least 15 minutes to remove excess water)
3 tbsp Cornstarch (Divided: 2 tbsp for tofu, 1 tbsp for sauce)
4 tbsp Vegetable Oil (Divided)
5 cloves Garlic (Minced)
1 inch Ginger (Peeled and minced)
2 pcs Green Chili (Slit lengthwise, optional for less heat)
1 medium Onion (Cut into 1-inch squares or petals)
1 large Capsicum (Any color, cut into 1-inch squares)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Stir Fried Tofu with Vegetables with Steamed Basmati Rice
Protein-packed stir-fried tofu and veggies with steamed rice - a quick, fiber-rich delight!
This indo_chinese dish is perfect for lunch. With 577.38 calories and 18.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
Broccoli
(Cut into small florets)
1 medium Carrot (Thinly sliced)
3 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (e.g., Sriracha, adjust to taste)
1 tsp Sugar
0.5 tsp Salt (Adjust to taste, as soy sauce is salty)
0.25 tsp Black Pepper Powder
0.25 cup Water (For the cornstarch slurry)
2 tbsp Spring Onion Greens (Chopped, for garnish)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Prepare the Tofu
Press the tofu block for at least 15 minutes to remove as much water as possible. You can use a tofu press or place it between paper towels with a heavy object on top.
Once pressed, cut the tofu into 1-inch cubes.
In a medium bowl, add the tofu cubes, 2 tablespoons of cornstarch, salt, and black pepper. Toss gently until the tofu is evenly and lightly coated.
2
Prepare the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, red chili sauce, and sugar. Set aside.
In a separate small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Set this aside as well.
3
Pan-Fry the Tofu
Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat.
Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Remove the crispy tofu from the pan and set it aside on a plate lined with a paper towel.
4
Stir-Fry Vegetables
In the same wok (wipe clean if needed), add the remaining 1 tablespoon of oil and heat over high heat.
Add the minced ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the onion and carrot slices. Stir-fry for 2 minutes until they begin to soften.
Add the bell pepper and broccoli florets. Continue to stir-fry for another 3-4 minutes. The vegetables should be tender but still have a crisp bite.
5
Combine and Finish
Return the crispy tofu to the wok with the vegetables.
Pour the prepared soy sauce mixture over everything and toss gently to combine.
Give the cornstarch slurry a quick stir to recombine it, then pour it into the wok. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and glazes the tofu and vegetables.
Turn off the heat. Garnish with chopped spring onions and toasted sesame seeds.
6
Serve
Serve immediately while hot. This dish pairs wonderfully with steamed jasmine rice or noodles.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
