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Sticky tofu and mushroom rice bowls recipe
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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
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Energy
2595kj
618kcal
31%
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Fat
26g
37%
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Saturates
3g
17%
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Sugars
12g
13%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 68.9g
Protein 23.9g
Fibre 6.3g
Method
- 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.
- 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.
- 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.
- Meanwhile, whisk together the hoisin sauce, peanut butter, lime zest and 50ml boiling water in a heatproof jug. Set aside.
- 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.
See more Tofu recipes