Vegetable Stir‑Fry with Tofu and Rice
Not only vegans will be satisfied: The vegetable pan with tofu and rice from Spoonsparrow impresses!
Ingredients
- 6 tbsp sesame oil
- 250 g Basmati rice
- Salt
- 1 broccoli head
- 150 g sugar snap peas
- 2 red onions
- 200 g tofu
- 2 red bell peppers
- 1 yellow zucchini
- 50 g roasted peanuts
- 3 tbsp Soy sauce
- coriander leaves (for garnish)
Instructions
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1.
Heat 3 tbsp sesame oil in a pot and sauté the rice. Deglaze with water until the rice is coated thickly. Season, bring to a boil, cover, and simmer on low for about 15 minutes. Let stand off‑heat for another 5 minutes.
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2.
Meanwhile wash and trim the broccoli into small florets. Wash and trim the sugar snap peas, peel and slice the onions. Dice the tofu. Wash, trim, and slice the bell peppers and zucchini. Roughly chop the peanuts.
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3.
Heat the remaining sesame oil in a large pan or wok and stir‑fry all prepared ingredients for 4–5 minutes while stirring. Season with soy sauce. Fold in about a quarter of the rice, plate, and sprinkle with peanuts. Garnish the vegetable stir‑fry with fresh coriander and serve.
