Golden, crispy tofu cubes are the star here, pan-seared until deeply browned and coated in a glossy sauce built from ginger, garlic, and a touch of honey for sweetness. The stir-fried broccoli, bell pepper, and carrot keep everything colorful and crisp-tender, while fluffy jasmine rice soaks up every bit of that savory-sweet glaze. It's the kind of weeknight bowl that comes together fast in one skillet, with layers of texture from the seared tofu edges to the crunchy vegetables. A scatter of scallions and sesame seeds on top finishes things off, with chili garlic sauce on the side for anyone who wants extra heat. This one's a natural fit for a vegetarian dinner rotation, satisfying enough to feel like a full meal without any meat in sight.
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Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cast iron pan on top, for 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.
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