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vegetable peanut fried rice in a black wok on a black background with a grey cloth.

Vegetable Peanut Fried Rice

Vegetable peanut fried rice - this delicious fried rice with vegetables, tofu and peanut butter is a healthy, protein-packed vegan meal that is quick and easy to make and tastes great!

Course Main Course
Cuisine vegan
Keyword rice
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 300 g (1 ½ cups) rice (long grain, basmati or brown are all fine)
  • 2 Tbsp oil (olive, coconut, canola or vegetable) divided
  • 400 g (approx) (14 oz) firm tofu (I use Tofoo XL pack) diced
  • 5 spring onions (scallions) thinly sliced
  • 3 cloves garlic peeled and crushed
  • 1 Tbsp ginger paste from a jar or 1 inch fresh, finely grated
  • 1 red bell pepper diced
  • 1 large carrot cut into matchsticks
  • 160 g (5 ½ oz) tenderstem broccoli cut into bite sized pieces
  • 145 g (5 oz) baby sweetcorn cut into bite sized pieces
  • 160 g (5 ½ oz) sugarsnaps
  • 125 g (4 ½ oz) asparagus cut into bite sized pieces
  • 160 g (5 ½ oz) mangetout
  • 120 g (½ cup) smooth peanut butter
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 5 Tbsp light soy sauce
  • 2 tsp sriracha hot sauce
  • salt and pepper

Instructions

  1. Cook the rice according to the instructions on the packet.

  2. While the rice is cooking, heat 1 Tbsp of the oil in a large frying pan and add the diced tofu. Cook over a medium heat, turning frequently, until the tofu is golden on all sides. Set aside.

  3. Heat the other Tbsp of oil in a large wok over a high heat. Add the chopped spring onions (scallions) and cook for a minute.

  4. Add the crushed garlic, ginger, chopped bell pepper, carrots and tenderstem broccoli and cook for a minute or two, stirring often.

  5. Add the baby sweetcorn, sugarsnaps, asparagus and mangetout. Cook for a couple more minutes, stirring frequently, until the vegetables are tender but still have some crunch.

  6. Turn down the heat to low. Add the peanut butter, sesame oil, maple syrup, soy sauce and sriracha and stir until the peanut butter has melted. Remove the pan from the heat.

  7. Once the rice is cooked add it to the pan of vegetables along with the tofu and stir through until it is well coated with the sauce. Season to taste with salt and pepper (and more soy sauce if needed) and serve.

  8. Store leftovers in the fridge for up to two days.

Recipe Notes

  • You can vary the vegetables to suit you/what you've got in the fridge. Kale, spinach, pak choy, regular broccoli, green beans, edamame and mushrooms would all work well.
  • Just remember that some vegetables cook more quickly than others so you need to add the ones that take the longest to cook to the pan first.
  • The weight given for the tofu is approximate as it tends to come in odd weights. I usually use a Tofoo brand XL pack, but a pack of Cauldron tofu is fine too. You can also use a couple of packets of the Cauldron marinated tofu instead.