Thai tofu and red cabbage rice bowl recipe
This vegan rice bowl is guaranteed to liven up your midweek meals – and best of all, this healthy recipe can be rustled up in under half an hour. Lemongrass-scented rice is topped with stir-fried tofu, mangetout and red cabbage and served with a sprinkle of peanuts and a squeeze of lime.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 508 calories / serving
Ingredients
- 300g (10oz) easy cook brown rice
- 1 stick lemongrass, halved lengthways
For the tofu
- 2 tbsp groundnut oil
- 1 x 396g pack tofu, cut into 2cm (1in) cubes
- 1 red bird’s-eye chilli, finely sliced
- 40g (1 1/2oz) piece ginger, sliced
- 2 cloves garlic, chopped
- 4 spring onions, sliced
- 1 lime, juiced
- 2 tbsp light soy sauce
- ½ small red cabbage, sliced
- 100g mangetout
- 15g basil leaves, sliced
- 4 tbsp peanuts, toasted and roughly chopped, to serve
- 1 lime, quartered, to serve
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 508.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 70.6gProtein 12.1gFibre 6.6g
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- Put the rice and the lemongrassin a pan and cover with 600ml (1pt) water. Bring to the boil, turn down to a simmer and cook for 25 minutes or until the rice is tender. Add more boiling water from the kettle during cooking if needed.
- Heat the oil in a large wok and stir-fry the tofufor 6 minutes until lightly golden. Add the chilli, ginger, garlic andspring onions. Fry for 1 minute, then stir in the lime juice and the soy sauce. Add the red cabbage and mangetout and stir-fry for a further 3 minutes. Finally, stir through the basil and remove from the heat.
- Spoon the rice into bowls and top with the tofu and red cabbage. Sprinkle over the peanuts and serve with a wedge of lime.
- See more Vegan recipes
