Rate this recipe!
| Servings |
|
Ingredients
- 3/4 cup brown rice , uncooked
- 1 1/2 cups water
- 1 tbsp coconut oil
- 1 400g block tofu , extra firm, cut into 1-inch cubes
- 1 tbsp soya sauce (or gluten free tamari, if preferred)
- 1 head broccoli , cut into florets
- 2 medium carrots , thinly sliced into matchsticks
- 1 cup red cabbage , thinly sliced
- 2 tbsp fresh cilantro (coriander) , chopped
- 2 green onions (spring onions , thinly sliced
- 1 tbsp unsweetened shredded coconut
Peanut Sauce
- 2 tbsp peanut butter
- 1 clove garlic , minced
- 1 tsp fresh ginger , grated
- 2 tsp soya sauce (or gluten free tamari, if preferred)
- 1 lime , juiced
- 1 tsp pure maple syrup
- 1/4 cup water
- hot sauce , to taste
Ingredients
Peanut Sauce
|
Rate this recipe!
|
Instructions
- Cook the brown rice: Combine rice and water in a saucepan. Bring to a boil, reduce heat, and simmer until rice is fully cooked, about 20 minutes. Add the broccoli to the pot, cover with the lid, and cook until steamed and tender, about 5 minutes. Set aside.
- Meanwhile, heat the coconut oil in a fry pan over medium heat. Add the tofu, cooking for 8-10 minutes, or until golden brown.
- Add the soya sauce, cooking until it has evaporated. Then remove tofu from the pan and set aside.
- Make the peanut sauce: combine peanut butter, garlic, ginger, soya sauce, lime juice, maple syrup, and hot sauce in a blender. Add water, blending until smooth.
- Assemble: add rice to a bowl, top with broccoli, tofu, carrot, and cabbage. Drizzle with peanut sauce and garnish with cilantro, onion, and shredded coconut.
this meal was delicious! It says “lunch” but it was plenty for our dinner. The peanut sauce was liquidy so maybe 1/2 lime instead of one. We added more peanut butter to thicken it.
So glad you enjoyed it, Patty, and that’s great you made the sauce thicker to suit your taste! 🥜