Stir-Fried Vegetables, Rice & Tofu

Name: Stir-Fried Vegetables, Rice & Tofu
Ingredients: Rice (or see shortcut above); 350g/12oz long grain brown rice; 700ml/25 fl oz water; 2 tsp vegan bouillon powder; Stir Fry (or see shortcut above); 12 spring onions, sliced; 200g/7oz baby sweetcorn, halved; 2 red peppers, thinly sliced; 1 medium carrot, sliced into thin sticks; 200g/7oz oriental greens such as Pak Choi or Chinese leaves, shredded; Other suitable veg, eg asparagus, cauliflower or broccoli florets, shredded pak choi…; Tofu (or see shortcut above); 400g medium-firm tofu (eg Cauldron), pressed down with a plate and weights for 30 minutes+ then mopped up and chopped into 8-12 cubes; 2 tsp olive oil; splash of tamari GF soya sauce or aminos, eg Marigold; 60g/4 level tbsp cup smooth peanut or other nut butter. Tahini also works well; 2 tbsp fresh lemon juice; 1 tbsp prepared English mustard; Large handful of parsley (curly or flat-leaf), thick stalks removed; 2 tbsp water; 1 tsp syrup (eg agave, maple or date) – optional; 1 small clove garlic, crushed; Pinch salt; Optional: 1tbsp tamari and 1tbsp sesame oil

www.veganrecipeclub.org.uk

Gorgeous – a favourite with everyone who’s tried it. It's easy to make the stir-fry and sauce while the rice is simmering. Make it from scratch or use our shortcut...

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Ingredients

Rice (or see shortcut above)
350g/12oz long grain brown rice
700ml/25 fl oz water
2 tsp vegan bouillon powder
Stir Fry (or see shortcut above)
12 spring onions, sliced
200g/7oz baby sweetcorn, halved
2 red peppers, thinly sliced
1 medium carrot, sliced into thin sticks
200g/7oz oriental greens such as Pak Choi or Chinese leaves, shredded
Other suitable veg, eg asparagus, cauliflower or broccoli florets, shredded pak choi…
Tofu (or see shortcut above)
400g medium-firm tofu (eg Cauldron), pressed down with a plate and weights for 30 minutes+ then mopped up and chopped into 8-12 cubes
2 tsp olive oil
splash of tamari GF soya sauce or aminos, eg Marigold
60g/4 level tbsp cup smooth peanut or other nut butter. Tahini also works well
2 tbsp fresh lemon juice
1 tbsp prepared English mustard
Large handful of parsley (curly or flat-leaf), thick stalks removed
2 tbsp water
1 tsp syrup (eg agave, maple or date) – optional
1 small clove garlic, crushed
Pinch salt
Optional: 1tbsp tamari and 1tbsp sesame oil