In a pot put the olive oil, jasmine rice and curcuma. Fry for 2 minutes then add 1 cup of hot water and salt. Cover and leave on low heat for about 12 minutes.
Cut the tofu into rectangles and with the help of an absorbent paper drain the excess water.
Season with salt and black pepper to taste.
Heat a frying pan with olive oil and fry the tofu. When browned on both sides, add the soy sauce and cook for another 1 minute.
Cut the asparagus in half lengthwise. Cover them with boiling water and let stand for 5 minutes. Meanwhile cut the red onion into slices and the carrot into thin strips.
In a frying pan with a drizzle of olive oil, place the asparagus (already drained) and sauté for 2 minutes. Then add the red onion and let it cook for a few more minutes. Finally add the peas and carrots.
Serve the Jasmin rice with the tofu and vegetables. Finish with some fresh mint leaves if desired.