Dinner · Medium
Tofu Peanut Brown Rice Stir-Fry
Crisp tofu and vegetables with a measured peanut-lime sauce over cooked rice.
- Protein
- 30.21g
- Energy
- 447.93 kcal
- Carbs
- 41.03g
- Fat
- 21.45g
- Time
- 35 min
- Serves
- 4
HalalVegan
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Ingredients
Measured for 4 servings.
- 520 gTofu Firm
- 440 gBrown Rice Cooked
- 220 gBroccoli
- 160 gBell Pepper
- 50 gPeanut Butter
- 10 mlOlive Oil
- 20 mlLime Juice
Make it
Method
Press 520 g tofu dry; reheat 440 g cooked brown rice. Whisk 50 g peanut butter with 20 ml lime juice and a little water to a pourable sauce.
Brown tofu in 10 ml olive oil. Add broccoli and pepper; stir-fry 4–5 minutes until tender-crisp, then toss with peanut sauce and heat through.
Serve over rice in four bowls. Use only water, not extra oil, to loosen a thick sauce.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 30.21g
- Carbs
- 41.03g
- Fat
- 21.45g
- Energy
- 447.93 kcal
