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Sticky tofu and mushroom rice bowls recipe

Sticky tofu and mushroom rice bowls recipe

2 ratings

Created by The Tesco Real Food team

Cubes of stir-fried tofu and veggies are coated in a gorgeous peanut butter sauce then piled onto a bed of fluffy rice. A super-speedy dinner that everyone will love, whether you're vegan or fancy something plant-based. See method

Ingredients

  • 399g pack tofu
  • 300g rice
  • 2 tbsp vegetable oil
  • ½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
  • 200g mushrooms, thinly sliced
  • 250g frozen mixed peppers
  • 120g pack hoisin sauce
  • 100g crunchy peanut butter
  • 1 lime, zested and cut into wedges
  • 3 garlic cloves, crushed
  • 15g fresh coriander, roughly chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2595kj
    618kcal     31%

  • Fat

    26g 37%

  • Saturates

    3g 17%

  • Sugars

    12g 13%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 68.9g Protein 23.9g Fibre 6.3g

Method

  1. Drain the tofu really well, then wrap in kitchen paper (you may need to do this a few times to remove as much moisture as possible). Set aside for 5 mins.
  2. Cook the rice to pack instructions. Meanwhile, cut the tofu into 2cm pieces. Heat 1 tbsp oil in a wok or frying pan over a high heat, then fry the tofu for 6-8 mins, stirring occasionally, until deep golden and crispy. Transfer to a plate and set aside.
  3. Add the remaining 1 tbsp oil to the pan and add the cabbage, mushrooms and peppers. Stir-fry for 5-6 mins until tender; season.
  4. Meanwhile, whisk together the hoisin sauce, peanut butter, lime zest and 50ml boiling water in a heatproof jug. Set aside.
  5. Add the garlic to the pan and stir-fry for 2 more mins. Return the tofu to the pan along with the peanut butter sauce and most of the coriander. Cook for 1-2 mins until everything is piping hot and coated in the sauce. Divide the rice between bowls, top with the stir-fry, then scatter with the remaining coriander. Serve with lime wedges for squeezing over.

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