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Thai tofu and red cabbage rice bowl recipe

Thai tofu and red cabbage rice bowl recipe

9 ratings

This vegan rice bowl is guaranteed to liven up your midweek meals – and best of all, this healthy recipe 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. See method

Ingredients

  • 300g (10oz) easy cook brown rice
  • 1 stick lemongrass, halved lengthways

For the tofu

  • 2 tbsp groundnut oil
  • 1 x 396g pack tofu, cut into 2cm (1in) cubes
  • 1 red bird’s-eye chilli, finely sliced
  • 40g (1 1/2oz) piece ginger, sliced
  • 2 cloves garlic, chopped
  • 4 spring onions, sliced
  • 1 lime, juiced
  • 2 tbsp light soy sauce
  • ½ small red cabbage, sliced
  • 100g mangetout
  • 15g basil leaves, sliced
  • 4 tbsp peanuts, toasted and roughly chopped, to serve
  • 1 lime, quartered, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2135kj
    508kcal     25%

  • Fat

    18g 25%

  • Saturates

    3g 16%

  • Sugars

    6g 6%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 70.6g Protein 12.1g Fibre 6.6g

Method

  1. 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.
  2. 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.
  3. Spoon the rice into bowls and top with the tofu and red cabbage. Sprinkle over the peanuts and serve with a wedge of lime.

See more Vegan recipes

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