Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage
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Vegan Richa · by Vegan Richa★ 4.9 (28)

Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage

NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 48%
CARBS 95G51% OF CAL
8G FIBER0G ADDED0G INTRINSIC66G OTHER20G TOTAL SUGAR
FAT 33G40% OF CAL
10G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan fried rice with tofu, vegetables, and a creamy peanut sauce with hints of ginger and lime. Satisfying and quick to prepare, this vegan dish works for lunch or dinner.

mainstir frybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 3 to 4 tbsp smooth peanut butter or almond butter (I usually use almond butter)
  • 1 inch piece of fresh ginger (coarsely chopped)
  • 2 cloves of garlic
  • 2 tsp soy sauce (or use coconut aminos to make soy-free)
  • 1 to 2 tsp lime juice
  • zest of ½ a kaffir lime (or regular lime)
  • 2 tbsp chopped cilantro
  • 2 to 3 teaspoons Sriracha sauce or asian chili sauce (to taste)
  • ¼ tsp or more cayenne
  • ¼ tsp salt
  • 1 Tbsp or more sugar or other sweetener
  • ½ tsp sesame oil
  • 1/4 cup or more coconut milk (or other non dairy milk)
  • 2 tsp oil
  • 1/2 red onion thinly sliced
  • 3 cloves of garlic finely chopped
  • 1/2 cup sliced carrots
  • 1/2 red pepper thinly sliced
  • 7 oz Tofu pressed and cubed (or use more veggies or cooked chickpeas)
  • 3/4 cup loosely packed chopped cabbage (or other veggies like broccoli)
  • 2.5 cups cooked rice or other grains of choice (I usually use half brown and half white rice)
  • salt to taste
  • red pepper flakes or cayenne as needed
  • lime or lemon juice to taste
  • 1/4 cup loosely packed chopped cilantro for garnish
PREP
15M
SODIUM
1961MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.