All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Stir-Fried Vegetables, Rice & Tofu

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

35 minutes

Time can be reduced if you follow suggested shortcuts.

Serves: 2-4

Stir-Fried Vegetables, Rice & Tofu

Gorgeous – a favourite with everyone who’s tried it. It's easy to make the stir-fry and sauce while the rice is simmering. Make it from scratch or use our shortcut ideas!

Cheat Sheet - for those nights when you're time poor but very hungry!

  • use ready-cooked pouches of brown rice, eg Sainsbury's, Tilda or Uncle Ben
  • use a big pack of stir-fried vegetables
  • use Cauldron marinated tofu pieces

Click here for tips on preparing and cooking tofu.

Ingredients: 

Rice (or see shortcut above)

  • 350g/12oz long grain brown rice
  • 700ml/25 fl oz water
  • 2 tsp vegan bouillon powder

Stir Fry (or see shortcut above)

  • 12 spring onions, sliced
  • 200g/7oz baby sweetcorn, halved
  • 2 red peppers, thinly sliced
  • 1 medium carrot, sliced into thin sticks
  • 200g/7oz oriental greens such as Pak Choi or Chinese leaves, shredded
  • Other suitable veg, eg asparagus, cauliflower or broccoli florets, shredded pak choi...

Tofu (or see shortcut above)

Sauce

  • 60g/4 level tbsp cup smooth peanut or other nut butter. Tahini also works well
  • 2 tbsp fresh lemon juice
  • 1 tbsp prepared English mustard
  • Large handful of parsley (curly or flat-leaf), thick stalks removed
  • 2 tbsp water
  • 1 tsp syrup (eg agave, maple or date)
  • 1 small clove garlic, crushed
  • Pinch salt
  • Optional: 1tbsp tamari and 1tbsp sesame oil

Method: 

1. Press the tofu if not already done. If using pre-cooked rice, go to Stage 3.

2. Bring to boil and simmer for 25-35 minutes until rice is tender and water is absorbed.

3. Meanwhile, chop vegetables for stir-fry and put aside. If using a stir-fry pack, go to Stage 4.

4. Fry tofu chunks in a little oil or low-cal spray in a nonstick pan until golden brown on all sides. If using marinated tofu pieces, go to Stage 6.

5. Add a little shoyu (soy sauce) until the tofu is coated. Drain on kitchen paper and put aside.

6. Make sauce by blending all ingredients together – then warm through gently.

7. Stir-fry the vegetables in the oil.

8. Chop cooled tofu into bite-sized pieces and heat through with vegetables.

9. Serve. Place cooked, drained rice on plates, top with the vegetable-tofu mix, then the sauce.

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »