Meatless Monday : Easy vegan oriental rice bowl

This recipe is so versatile - either include the tofu and have it as a main meal or leave it out and have it as a side salad, either use fresh veg or frozen stir fry veg.  Quick and easy to make but tasty! Let's cook!

Easy oriental rice bowl

150g (dried weight) brown rice, cooked according to instructions
400g block tofu, drained and excess water removed by pressing between sheets of kitchen towel and diced into small cubes.
1 - 2 tbsp organic olive oil or rapeseed oil
2 cloves garlic, crushed 
300g stir fry veggies (choose from red onion, finely chopped, baby sweetcorn, mange tout, red or yellow pepper, beansprouts, shredded Nappa cabbage, broccoli florets etc or use a frozen mix)  
2 tbsp tamari
1 tbsp rice wine vinegar
1/4 tsp chilli flakes
1 tsp Chinese 5 spice
1/4 tsp powdered ginger
spring onions, chopped (optional)
sesame seeds (optional)

Heat the oil in a wok and add the diced tofu.  Stir fry until starting to crisp on the outside. 

Add the garlic and stir fry veggies together with the chilli, Chinese 5 spice and ginger. and cook a further 4 minutes until the veggies are tender.  

Add the tamari, rice wine vingar and stir through the cooked rice.  Heat through for a minute until the liquid is absorbed then divide between bowls.  

Top with spring onions and sesame seeds if using.


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