Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage
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.
Servings: 2
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
Nutritional values based on one serving
Peanutfree: use almond butter
Nutfree: use sunflower seed butter
Soyfree: omit the tofu and use coconut aminos instead of soy sauce
Nutrition
Calories: 599kcal | Carbohydrates: 84g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Sodium: 545mg | Potassium: 712mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6605IU | Vitamin C: 56.7mg | Calcium: 104mg | Iron: 3.2mg