Rinse 1 cup of Jasmine rice under cold water until the water runs clear. Add it to a pot with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes.

Press the firm tofu to remove excess moisture. Then cut the tofu into 1-inch cubes.

In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu and set it aside.

While the tofu is cooking, prepare the vegetables. Cut the broccoli into small florets, slice the bell pepper into thin strips, slice the snap peas in half, and julienne the carrot.

Mince the garlic cloves and grate the ginger.

In the same pan, add 2 tablespoons of sesame oil and bring it to medium heat. Add the minced garlic and grated ginger, frying for 1 minute until fragrant.

Add the prepared vegetables: broccoli, bell pepper, snap peas, and carrot to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Return the tofu to the pan and pour in 3 tablespoons of soy sauce. Stir well to coat the tofu and vegetables. Season with salt and black pepper to taste. Heat through for an additional 2-3 minutes.

Serve the tofu stir-fry over the cooked Jasmine rice and enjoy your meal.