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    Home » Recipes » Tofu and Tempeh Recipes

    Peanut Rice and Tofu

    Published: Dec 21, 2015 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas.

    Peanut Rice and Tofu

    Peanut Rice and Tofu

    Combining brown rice, tofu, and peanuts in a simple main dish, this will be a mainstay in your repertoire if you enjoy these ingredients.
    5 from 1 vote
    Print Pin Rate Email
    Course: Brown rice and tofu main dish
    Cuisine: Asian-style
    Diet: Vegan, Vegetarian
    Keyword: Rice and Tofu, tofu main dish, tofu recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 to 6
    Calories: 416kcal
    Author: Veg Kitchen

    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 1 ½ 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
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes.
    • Add the scallions, ginger and green peas and continue to cook for a minute or so.
    • 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).
    • Season with pepper, additional soy sauce or tamari, and more ginger, if you’d like. Remove from the heat and serve at once.

    Nutrition

    Calories: 416kcal | Carbohydrates: 51g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 326mg | Potassium: 652mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 63mg | Calcium: 93mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Stir-Fried Brown Rice with Tofu

    Asian-Style Peanut Rice and Tofu

    • Explore more classic rice dishes.
    • Here are more easy tofu recipes.
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    Reader Interactions

    Comments

    1. Dorothy Williams says

      December 27, 2015 at 3:16 pm

      send me the recipe , thank-you

    2. Nava says

      December 28, 2015 at 5:56 pm

      Dorothy, I'm not sure what you mean, as you commented on the recipe itself. Do you mean you want a printed version of it? If so, you can find the print buttons right below the recipe.

    3. Margie says

      December 31, 2015 at 10:03 am

      Is it one tablespoon soy sauce or tamari plus more to taste or is there more that should be used?

    4. Nava says

      December 31, 2015 at 2:03 pm

      Margie, sorry, I can see how that would have been confusing, as we even left out the word "tablespoon" from the ingredient list when the soy sauce or tamari is first referenced. All is fixed now, and it will be much clearer. Thanks for noticing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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