Veggie Rice Bowl with Peanut Butter

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

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

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

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