This vegan rice bowl recipe is guaranteed to liven up your midweek meals – and best of all, it can be rustled up in under half an hour. Lemongrass-scented rice is topped with stir-fried tofu, mangetout and red cabbage and served with a sprinkle of peanuts and a squeeze of lime.
Put the rice and the lemongrass in a pan and cover with 600ml (1pt) water. Bring to the boil, turn down to a simmer and cook for 25 minutes or until the rice is tender. Add more boiling water from the kettle during cooking if needed.
Heat the oil in a large wok and stir-fry the tofu for 6 minutes until lightly golden. Add the chilli, ginger, garlic and spring onions. Fry for 1 minute, then stir in the lime juice and the soy sauce. Add the red cabbage and mangetout and stir-fry for a further 3 minutes. Finally, stir through the basil and remove from the heat.
Spoon the rice into bowls and top with the tofu and red cabbage. Sprinkle over the peanuts and serve with a wedge of lime.
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