Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sticky tofu and mushroom rice bowls recipe

0 ratings

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

Serves 4
Takes 25 mins
618 calories / serving
Vegan
Vegetarian
Dairy-free

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

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