Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice
You can never have too many main course recipes, so give Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice a try. This recipe makes 4 servings with 457 calories, 19g of protein, and 19g of fat each. For $2.26 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from I Love Vegan requires white button mushrooms, broccoli florets, sesame oil, and cooked brown rice. It is a budget friendly recipe for fans of Japanese food. 18368 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, you might also like recipes such as Teriyaki Soba Noodles with Tofu and Stir-fried Spinach, Spicy Peanut Sauce with Brown Rice Noodles and Veggies, and Garden Vegetable Stir-fry with Tofu and Brown Rice.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
4 tbsp soy sauce or Bragg's Liquid Aminos
3 cups broccoli florets
1 tbsp brown sugar
1 cup carrots, sliced diagonally
2 tbsp chile garlic sauce or sriracha (or a mix of the two)
½ tbsp sesame oil or coconut oil
1 tbsp sesame oil or coconut oil
3 cups cooked brown rice (1 cup brown rice + 2.5 cups vegetable stock)
1 block firm or extra-firm tofu, cubed
3 cloves garlic, minced
1 tbsp peanut butter
½ red pepper, sliced
2 tbsp sesame oil
1 tbsp sesame seeds (optional)
water to thin the sauce
2 cup white button mushrooms, quartered
2 cups zucchini, quartered and cut into ½ inch slices
Equipment:
sauce pan
bowl
frying pan
wok
Cooking instruction summary:
Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.Once the rice is cooked, remove from heat and fluff with a fork.In a medium sized bowl, combine all of the sauce ingredients.After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you're a peanut butter lover you can double the amount used in this recipe.Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.Flip each piece and brown the other side, cook for another 3-4 minutes.Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.Once the sauce is thick (about 1-1.5 minutes) remove from heat.Serve the of the vegetables and of the tofu on a bed of brown rice (about cup).Enjoy!
Step by step:
1. Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan.
2. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.Once the rice is cooked, remove from heat and fluff with a fork.In a medium sized bowl, combine all of the sauce ingredients.After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking.
3. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you're a peanut butter lover you can double the amount used in this recipe.
4. Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.Flip each piece and brown the other side, cook for another 3-4 minutes.Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.
5. Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
6. Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
7. Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
8. Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
9. Add a few dashes of soy sauce and toss to coat.
10. Pour into a bowl and set aside.Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.Once the sauce is thick (about 1-1.5 minutes) remove from heat.
11. Serve the of the vegetables and of the tofu on a bed of brown rice (about cup).Enjoy!
Nutrition Information:
covered percent of daily need
