Tofu Stir Fry Rice

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There are so many vegan Asian dishes I love. This tofu stir fry rice is definitely one of my favorites.

The vegan recipes is amazing for many reasons. You can dress it up or down. It cam be as complicated as you want or as easy as you want. The simplest thing to do is just make the rice which is amazing. You can add the veggies in the recipe or add even more to your liking. The tofu is also optional which is handy on days you are in more of a hurry. And the sauce in the recipe, which is simply incredible, can also be substituted with soy sauce or your favorite Asian sauce for a quicker recipe.

This recipe is so versatile you can 100% make it your own. Find out how to make this amazing Tofu Stir Fry Rice on the next page.

(adapted from this recipe by Simple Vegan)

Ingredients

⅔ cup basmati rice (135 g)

9.7 oz firm tofu (275 g)

Soy sauce to taste

¼ cup julienned pepper (35 g)

¼ cup julienned green pepper (30 g)

¼ cup julienned onion (30 g)

¼ cup julienned zucchini (35g)

¼ cup bean sprouts (25 g)

¼ cup corn (35 g)

¼ cup broccoli (20 g)

The sauce: (In a hurry? Just use soy sauce or your favorite Asian sauce)

1 tablespoon extra virgin olive oil

2 cloves of garlic (chopped)

⅛ teaspoon cayenne powder

1 tablespoon coconut sugar

2 tablespoons balsamic vinegar

½ cup soy sauce

¼ cup water

1 tablespoon cornstarch

Preparation

Cook the rice according to package directions. I recommend you to cook it the day before.

I usually cook tofu in the oven because you don’t need to add oil, you only have to bake it on a baking sheet with baking paper at 180 ºC or 355 ºF for 30 minutes (15 minutes each side). You can also cook the tofu in a fryer or a pan with oil until golden brown.

Add soy sauce in a pan and cook the tofu for a couple of minutes over high or medium-high heat.

Heat water in a wok (or a pan) and when it’s boiling add the veggies. Let the veggies cook for about 5 minutes.

To make the sauce you only have to saute the minced garlic cloves in a saucepan until golden. Add the cayenne powder, sugar, vinegar and soy sauce and cook for at least 5 minutes. Mix the water and the cornstarch in a cup and add this mixture to thicken the sauce. When it’s thick, it’s ready.

Pour the sauce in a wok and when it’s hot, add the veggies, the tofu and the rice and cook for a couple of minutes or until the rice is hot.

Photo: Foodie Buddha

Tofu Stir Fry Rice