Veggie Rice Bowl
This 15-minute vegan stir-fry is packed with tenderstem broccoli, vibrant red peppers, and savory marinated tofu. Tossed in a gorgeous Asian-inspired sauce of tamari, sweet chilli, and fresh ginger, it's a virtuous and flavorful rice bowl perfect for busy weeknights when time is short.
Instructions
- 1
Heat the vegetable oil (1 tbsp) in a wok. Add the tenderstem broccoli (120 g) and red bell pepper (1) chunks and stir-fry over high heat for 3 minutes. Add the marinated tofu (160 g) and cook for 2 minutes until crisp.
- 2
Tip the microwave basmati rice (500 g) into the wok and stir-fry for 4 minutes, breaking up the grains. Stir in the frozen green peas (200 g) and cook for 3 more minutes.
- 3
In a small bowl, mix the red chilli (1), garlic cloves (1 clove), fresh ginger root (2.5 cm), tamari (3 tbsp), sweet chili sauce (2 tbsp), and rice wine vinegar (1 tbsp). Pour the sauce over the rice mixture, tossing until coated and heated through. Garnish with sesame seeds (1 tbsp) and spring onions (3 stalk).
Nutrition Facts
Per portion