A quick, easy and super delicious vegan lunch, dinner or meal prep option to add to your rotation.
Ready in: 40 mins
Serves: 4
Ingredients
1 cup firm tofu, diced
1 cup rice (I used brown basmati)
2 cloves garlic, crushed
1 cup shallots, sliced
1/2 cup peas
1/2 cup carrots, diced
3 tbsp soy sauce
1 tbsp peanut butter
2 -3 tbsp maple syrup
1 tbsp garlic-infused olive oil (or 1 garlic clove, crushed)
1-2 tsp sirarcha (optional)
Method
Step 1. Preheat oven to 200° and line or grease a baking tray. Wrap tofu in a clean, absorbent towel to remove as much liquid as possible then place tofu on tray and bake for 25-30 mins.
Step 2. Cook rice according to packet instructions or place in a rice cooker with a pinch of salt, 2 cups of water and a dash of extra virgin olive oil.
Step 3. Add soy sauce, peanut butter, maple syrup, garlic-infused olive oil and sriracha (optional) to a medium bowl and mix to combine. Taste and adjust flavour as needed, adding more soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or sirarcha for spiciness. Once tofu is done baking, add it directly to the sauce and marinate for 2-3 mins.
Step 4. Heat large pan over medium heat. Scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown. Lower heat if browning too quickly. Remove from pan and set aside.
Step 5. To the same pan add garlic, shallots, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 extra tbsp of soy sauce.
Step 6. Add cooked rice, tofu, and remaining sauce and stir together. Cook over medium-high heat for 3-4 minutes, stirring frequently. Serve with extra sriracha, steamed veggies or sliced shallots to garnish.
Notes: The longer the tofu bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 25 min mark.
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