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Tofu Stir Fry with Rice and Veggies. This tofu stir fry with rice and veggies is easier than you think. If you like Asian food, you need to try this recipe, it won't disappoint you | #vegan #glutenfree #plantbased #simpleveganblog

Tofu Stir Fry with Rice and Veggies

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 35 mins
  • Total: 40 mins
  • 2 1x
  • Main dish
  • Vegan, Asian

Servings 2 1x

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This tofu stir fry with rice and veggies is easier than you think. If you like Asian food, you need to try this recipe, it won’t disappoint you!

Ingredients

  • 2/3 cup basmati rice (135 g)
  • 9.7 oz firm tofu (275 g)
  • Soy sauce to taste
  • 1/4 cup julienned pepper (35 g)
  • 1/4 cup julienned green pepper (30 g)
  • 1/4 cup julienned onion (30 g)
  • 1/4 cup julienned zucchini (35g)
  • 1/4 cup bean sprouts (25 g)
  • 1/4 cup corn (35 g)
  • 1/4 cup broccoli (20 g)

For the sauce:

  • 1 tablespoon extra virgin olive oil
  • 2 cloves of garlic (chopped)
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon coconut sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon cornstarch

Instructions

  1. Cook the rice according to package directions. I recommend you to cook it the day before.
  2. 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.
  3. Add soy sauce in a pan and cook the tofu for a couple of minutes over high or medium-high heat.
  4. Heat water in a wok (or a pan) and when it’s boiling add the veggies. Let the veggies cook for about 5 minutes.
  5. 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.
  6. 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.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 538
  • Sugar: 11.2 g
  • Sodium: 3627 mg
  • Fat: 14.4 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 82.4 g
  • Fiber: 4.9 g
  • Protein: 23.4 g