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Easy One Pot Peanut Sauce Fried Rice with Tofu, Carrots, red bell pepper, Cabbage. Use cooked chickpeas or more veggies to make soy-free. Vegan Gluten-free Recipe.
Its a fridge clean up meal day. Get your veggies, cooked grains, toss them all up in a flavorful peanut sauce, serve! The days we want a flavorful meal but there is small amounts of veggies and things to finish up, we make up variations of this one pot fried rice. Use whichever ingredients you have to make the peanut butter/ almond butter sauce. That looks like a long list, but believe you me, it makes a sauce that packs a punch. Brown the veggies over high heat, add protein of choice and peanut / almond sauce and bring to a boil, add rice or cooked grains, toss, serve with a dash of lemon. You can use leftover peanut sauce as well. Use a 1/4 cup sauce, thin it out with a few Tbsp non dairy milk and toss with veggies and rice over high heat and serve.
We are all sleeping zombies on limited sleep with Chewie going through a really bad cough this week. Thankfully his heart and lungs results came out ok. So its all about cough management so he can rest. The meds make him nauseous, so he has 5 bowls of foods to choose from in both the living and bed room.
More rice and noodle One pot meals
- Thai Basil Fried Rice GF
- Pad thai GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Garlic Vegetable Fried Rice GF
- Tofu Broccoli bok choy and soba noodles with garlic sesame sauce. easily GF
Use any cooked rice or grains of choice. I use half white an half brown on most days. If you make something from the blog, do tag me on Instagram #veganricha. Also, Pin this post!
Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage
Ingredients
For the peanut sauce:
- 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
For the Fried Rice:
- 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
Instructions
- Blend all the ingredients under peanut sauce until smooth. Taste and adjust spice, salt, sweet. Keep aside.
- In a skillet, heat oil over medium high heat. When the oil is hot, add the onions and a pinch of salt. Toss and cook for 2 to 3 minutes.
- Add the garlic, carrots and bell pepper. Toss well and cook for 2 minutes.
- Add the Tofu and cabbage, toss well and cook for 2 to 3 minutes.
- Add the peanut sauce and mix well. Reduce heat to medium. Cover and cook for 2 to 3 minutes or until the sauce starts to bubble.
- Add in the cooked rice and salt. Mix well. Taste and adjust salt and spice. Add cayenne or red pepper flakes to taste. If the rice feels too dry, sprinkle in some non dairy milk and mix well. Cover and cook for a minute. Let the rice sit covered for another few minutes.
- Add a good dash of lemon or lime juice. Garnish with cilantro and red pepper flakes or cayenne. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and we’re still eating it but wanted to let you know it was delicious! I sort of doubled the recipe so we have enough for lunch tomorrow, guess thats why mine turned out to be more wet than dry but still yum!!
yay! awesome!
I used this as a fridge cleanup meal, and it worked so well with all the random stuff I put in it. The sauce is so tasty.
Awesome!
Made this tonight. It was a bit drier than what I was expecting, but was this delicious. I love the smell that lingered afterwards. I was going to make just the sauce and put it on vegetables, then I realized I had all the rest of the ingredients. I will definitely be making this again.
Thats great! You can sprinkle in some more non dairy milk towards the end. It depends on the rice, if it absorbs too much of the sauce moisture or if it is cooked over higher heat (stoves vary), then the sauce dries up as well. Too much sauce makes the rice too sticky. But you can double the sauce for a saucy rice.
How much of the sauce do you put in the pan to start with?
all of it. Drizzle all of the sauce and mix well. its a bit more than 1/3 cup. add some coconut milk if the rice seems dry.
Somehow the sauce ended up being more like more like 3/4 cup for me, but I added about 1/3c, I think. Definitely needed more than 1/4c mylk, because we use freshly ground peanut butter from stores and they tend to be not so dry but thick(?). Thank you for the tip ????
yes it definitely depends on the nut butter. also if you warm the nut butter a bit, it blends more easily. You can add as much sauce to the rice. it will make it more saucy but the sauce is really good, so it doesnt really matter 🙂
That sauce – incredible! We used 3 tbsp. of cashew butter. And did as you suggested with different veg – broccoli, zucchini and spinach with the cilantro when served. And lots more lime over top! Will try snow peas next time. Gotta try the kofta now:) Thanks again!
Awesome!!! Yes, you gotta try the lasooni kofta. Or atleast just that sauce and serve it with veggies!!
Making this on the weekend – looks phenomenal! I made the kofta in garlic fenugreek sauce from your cookbook. Talk about awesome!
Awesome!!
This was delicious. I used a version of the peanut sauce that I had already made but it was very similar and added a bag of precut frozen stir fry vegetables. Delicious. Thanks for the inspiration!
Awesome!!
So sorry to hear about Chewie, thank goodness it doesn’t seem to be anything serious! Hope he’ll get better soon.
And I totally love the sauce! I’m all about leftover managing meals so I’m definitely bookmarking this. Perfect for all the extra veggies that are about to go bad 🙂 Plus as long as there’s peanut butter involved, I’m hooked.
Thanks! Yes indeed I love PB sauce
i hope chewie finds some solid relieve soon. i’m so happy to hear that his lungs and heart are ok <3 also, you know i love this recipe. it looks insanely delicious.
Thanks Caitlin. I hope so too. He has been miserable with the coughing and the meds sedate him way too much. then he keeps making crying sounds because he is too sedated to know what he wants. But thats necessary for him to reduce the inflammation and break the coughing cycle. and now he doesnt want to eat anything, no to all his usual goodies, so I have to figure out how to give him the meds.
For our sick cat, we used pill pockets or nonvegan cream cheese in a tub to coat the pills. Usually worked except sometimes for one pill that must have been vile, he would eat around it and leave the pill.
Thanks Jean. chewie does ok with peanut butter or mashed up rice to use as pill pockets as of now. if he isnt nauseous, then he will eat anything and everything.
Looks great, I really enjoy fridge/pantry clean out meals and this flavor combo sounds perfect. Thanks!
Thanks Christine. This is definitely a favorite clean up combo.