Get the Recipe: Sweet Almond Tofu Rice Stir-fry (Vegan and gluten-free)
This simple vegan tofu rice stir-fry is made from simple ingredients and completely fuss-free. It's ideal for weeknight dinners and meal prep-friendly, too!
Ingredients
Stir-fry
- 1 cup brown rice , uncooked
- 10 oz firm tofu
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 small red onion, chopped
- 1 large carrot, chopped into matchsticks
- 1/4 medium red cabbage, chopped
- 5 oz snow peas
- 1 tsp garlic granules
- 2 tbsp tamari
- 2 tbsp rice vinegar
- sesame seeds, to serve
Almond sauce
- 2 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 2 tbsp plant based milk
Equipment
- Saucepan
- Mixing bowl
- Wok or frying pan
Instructions
- Cook the brown rice according to packaging instructions. This usually takes around 25 minutes.
- Combine the sauce ingredients (tamari, date syrup, almond butter and plant milk) in a bowl. Add the tofu and set aside for 5-10 minutes.
- Heat the sesame oil in a wok or frying pan over a medium-high head. Add the tofu and cook for 5-6 minutes, until golden brown on all sides. Remove from heat and set aside.
- Add the onion and the garlic to the same frying pan and cook on a medium-high heat for 2-3 minutes, until translucent. Then, add the carrots, cabbage and snow peas with around a quarter cup water, garlic powder, tamari and rice vinegar. Cook for a further 5 minutes, until the vegetables have softened.
- At the last minute, stir in the cooked brown rice and the tofu. Serve immediately, or store in the fridge in an airtight container for 3-4 days.
Calories: 406kcal, Carbohydrates: 59g, Protein: 16g, Fat: 13g, Saturated Fat: 1g, Sodium: 1051mg, Potassium: 559mg, Fiber: 6g, Sugar: 12g, Vitamin A: 3978IU, Vitamin C: 55mg, Calcium: 210mg, Iron: 4mg