Peanut Rice and Tofu
Recipe type: Brown rice and tofu main dish
Cuisine: Asian-style
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Combining brown rice, tofu, and peanuts in a simple main dish, this will be a mainstay in your repertoire if you enjoy these ingredients.
  • 14- to 16-ounce tub extra-firm tofu
  • 1 tablespoon dark sesame oil (or use a neutral oil like safflower
  • 1 tablespoon reduced-sodium natural soy sauce or tamari
  • 1 medium red bell pepper, diced or cut into strips
  • 2 cloves garlic, minced
  • 4 scallions (white and green parts), thinly sliced
  • 2 teaspoons grated fresh ginger, or more to taste
  • 1 to 1½ cups frozen green peas, completely thawed
  • 3 to 4 cups cooked brown rice (long- or medium-grain)
  • Freshly ground pepper to taste
  • Soy sauce or tamari to taste
  • ½ cup peanut halves
  1. Cut the tofu into 6 slabs crosswise and blot very well between layers of paper towel or clean tea towel. (if you have a tofu press, press the tofu ahead of time). Cut the slabs into dice.
  2. Heat the oil along with 1 tablespoon of the soy sauce in a large skillet or steep-sided stir-fry pan. Add the tofu and stir quickly to coat. Cook over medium-high heat, stirring frequently until golden brown and on most sides.
  3. Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes.
  4. Add the scallions, ginger and green peas and continue to cook for a minute or so.
  5. Add the rice and stir everything together. Continue to cook until the rice is piping hot (how long depends on if you add hot or cold rice).
  6. Season with pepper, additional soy sauce or tamari, and more ginger, if you’d like. Remove from the heat and serve at once.
Recipe by VegKitchen at