Sticky tofu and mushroom rice bowls recipe
Created by The Tesco Recipes team
Cubes of stir-fried tofu and veggies are coated in a gorgeous peanut butter sauce then piled onto a bed of fluffy rice. A super-speedy dinner that everyone will love, whether you're vegan or fancy something plant-based.
See method- Serves 4
- Takes 25 mins
- 618 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 399g pack tofu
- 300g rice
- 2 tbsp vegetable oil
- ½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
- 200g mushrooms, thinly sliced
- 250g frozen mixed peppers
- 120g pack hoisin sauce
- 100g crunchy peanut butter
- 1 lime, zested and cut into wedges
- 3 garlic cloves, crushed
- 15g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2595kJ 618.0kcal
- Fat
- 26g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 68.9gProtein 23.9gFibre 6.3g
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- Drain the tofu really well, then wrap in kitchen paper (you may need to do this a few times to remove as much moisture as possible). Set aside for 5 mins.
- Cook the rice to pack instructions. Meanwhile, cut the tofu into 2cm pieces. Heat 1 tbsp oil in a wok or frying pan over a high heat, then fry the tofu for 6-8 mins, stirring occasionally, until deep golden and crispy. Transfer to a plate and set aside.
- Add the remaining 1 tbsp oil to the pan and add the cabbage, mushrooms and peppers. Stir-fry for 5-6 mins until tender; season.
- Meanwhile, whisk together the hoisin sauce, peanut butter, lime zest and 50ml boiling water in a heatproof jug. Set aside.
- Add the garlic to the pan and stir-fry for 2 more mins. Return the tofu to the pan along with the peanut butter sauce and most of the coriander. Cook for 1-2 mins until everything is piping hot and coated in the sauce. Divide the rice between bowls, top with the stir-fry, then scatter with the remaining coriander. Serve with lime wedges for squeezing over.
- See more Tofu recipes
