This week we are back with a super easy, extremely more-ish tofu rice dish. One batch serves 4 so you it’s great for a family dinner or you can portion out for the week. If tofu ain’t your thing – chicken, salmon, tuna, or a couple of eggs cooked through are all great protein swaps for this dish.
Ps. Please note when keeping rice ensure to cook quickly and keep in the fridge until ready to eat and if reheating ensure it is hot right though until piping hot!
Tofu veggie ricePrint This
- 250g brown rice, uncooked
- 1 red pepper, cut into small chunks
- 1 broccoli, cut into small florets (use the stalk too)
- 500g extra firm tofu, cut into small cubes
- 2 tbsp sesame oil
- 3 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- 1 tsp garlic granules OR 2 cloves garlic, crushed
- 1/2 tsp chilli flakes (optional)
- 100g fresh or frozen peas
- 4 spring onions, chopped
- 1 tbsp sesame seeds
Begin by cooking the rice in a saucepan of boiling water as per the packet instructions.
Meanwhile, in another large saucepan on a medium heat, add a drizzle of oil followed by the red pepper chunks and broccoli. Sautè for a few minutes before adding the tofu chunks.
In a small bowl, combine the sesame oil, soy sauce, rice vinegar, garlic, and chilli flakes if using. Pour the mixture over the tofu and veg and combine.
After a few minutes add the peas, save a handful of the chopped spring onions to garnish and add the rest to the pan.
Add the cooked rice and combine, before serving and garnishing with the remaining spring onions and sesame seeds.