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+ +

Veggie Rice Bowl with Peanut Butter

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+ Veggie Rice Bowl with Peanut Butter +

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- - - Prep Time: 5 min - Cook Time: 10 min - Servings: Serves 4 - - - Source: - - realfood.tesco.com - - + + + Prep Time: 5 min + + Cook Time: 10 min + + Servings: Serves 4 + + + + Source: + + + realfood.tesco.com +

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Ingredients

-                1 tbsp vegetable oil
120g pack Tenderstem broccoli tips, halved lengthways
1 red pepper, seeded and cut into chunks
160g pack marinated tofu pieces
2 x 250g pouches microwave rice
200g frozen peas
1 tbsp sesame seeds
3 spring onions, chopped
1 red chilli, seeded and finely chopped
1 garlic clove, crushed
2.5cm piece fresh ginger, grated
3 tbsp tamari
2 tbsp sweet chilli sauce
1 tbsp rice wine vinegar

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Ingredients

+            
+              1 tbsp vegetable oil
+            

+            
+              120g pack Tenderstem broccoli tips, halved
+              lengthways
+            

+            
+              1 red pepper, seeded and cut into chunks
+            

+            
+              160g pack marinated tofu pieces
+            

+            
+              2 x 250g pouches microwave rice
+            

+            
+              200g frozen peas
+            

+            
+              1 tbsp sesame seeds
+            

+            
+              3 spring onions, chopped
+            

+            
+              1 red chilli, seeded and finely chopped
+            

+            
+              1 garlic clove, crushed
+            

+            
+              2.5cm piece fresh ginger, grated
+            

+            
+              3 tbsp tamari
+            

+            
+              2 tbsp sweet chilli sauce
+            

+            
+              1 tbsp rice wine vinegar
+            

+          

- + +

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Directions

-            Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.
Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.
Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.
See more Vegetarian recipes

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+ + + - - -

Notes

Add two tablespoons of peanut butter

Directions

+            
+              Heat the oil in a wok. Add the broccoli and pepper and stir-fry,
+              over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins,
+              until crisp.
+            

+            
+              Tip in the rice and stir-fry for 4 mins, breaking up the grains as
+              they warm. Stir through the peas and cook for a further 2-3 mins.
+            

+            
+              Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari,
+              sweet chilli sauce and vinegar in a bowl. Pour it over the rice
+              mixture and toss until coated and warmed through. To serve, spoon
+              into bowls and scatter over the sesame seeds and spring onions.
+            

+            See more Vegetarian recipes

+          

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Nutrition

Energy 1455kj 346kcal 17%
Fat 9g 13%
Saturates 2g 8%
Sugars 10g 11%
Salt 1.7g 28%
Carbohydrate 51.7g Protein 9.5g Fibre 7.5g

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Notes

Add two tablespoons of peanut butter

+ + +

Nutrition

+ Energy 1455kj 346kcal 17%
Fat 9g 13%
Saturates 2g 8%
Sugars + 10g 11%
Salt 1.7g 28%
Carbohydrate 51.7g Protein 9.5g + Fibre 7.5g +

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