Fried Brown Rice

with Sticky Mushroom Tofu

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vegan
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Instructions

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1 Boil rice

Add brown rice, a pinch of salt and measured water to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 15-20 min or until water is absorbed and rice is cooked.

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2 Bake tofu

Preheat oven to 200°C/180°C fan. Squeeze tofu to remove as much of its liquid as possible. Pat dry with kitchen paper and slice into cubes. Add torn mushrooms, tofu cubes, soy sauce, maple syrup and Hoisin sauce to lined baking dish and give everything a good toss. Bake in the oven for 15-20 min.

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3 Prep vegetables

Meanwhile, peel and finely chop carrot. Finely slice spring onion. Finely slice red chilli.

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4 Fry aromatics

Heat non-stick pan with drizzle of vegetable oil over medium heat. Once hot, add carrot, chopped red chilli, spring onion, ginger and garlic paste and fry for 2 min.

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5 Fry rice

Add cooked brown rice, soy sauce, sweet corn kernels and peas, and stir-fry for 2-3 min.

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6 Serve

Serve the baked tofu and mushrooms over the fried rice and garnish with sesame seeds.

Tips for fussy eaters

Cook the tofu and mushrooms separately.

Pro tip

Rice fries best when it's cold. Time permitting, boil the rice well in advance and let it cool entirely.

Colour, flavours and a plate full of yum!

Cooking Time: 35 min

Cals 624 · Prot 32 · Carbs 108 · Fat 14

Dairy-Free

Ingredients

Number of people

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Tofu

Firm tofu 500 Grams
Chestnut mushrooms 250 Grams
Soy sauce 20 ML
Maple syrup 20 ML
Hoisin sauce 30 Grams

To stir fry

Carrot 1 Piece
Spring onion 40 Grams
Large red chilli 1 Piece
Vegetable oil 2 Tbsp
Ginger garlic paste 10 Grams
Soy sauce 20 ML
Sweet corn kernels 145 Grams
Green peas 100 Grams
Sesame seeds 10 Grams

Colour, flavours and a plate full of yum!

Cooking Time: 35 min

Cals 624 · Prot 32 · Carbs 108 · Fat 14

Dairy-Free

Instructions

photo

1 Boil rice

Add brown rice, a pinch of salt and measured water to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 15-20 min or until water is absorbed and rice is cooked.

photo

2 Bake tofu

Preheat oven to 200°C/180°C fan. Squeeze tofu to remove as much of its liquid as possible. Pat dry with kitchen paper and slice into cubes. Add torn mushrooms, tofu cubes, soy sauce, maple syrup and Hoisin sauce to lined baking dish and give everything a good toss. Bake in the oven for 15-20 min.

photo

3 Prep vegetables

Meanwhile, peel and finely chop carrot. Finely slice spring onion. Finely slice red chilli.

photo

4 Fry aromatics

Heat non-stick pan with drizzle of vegetable oil over medium heat. Once hot, add carrot, chopped red chilli, spring onion, ginger and garlic paste and fry for 2 min.

photo

5 Fry rice

Add cooked brown rice, soy sauce, sweet corn kernels and peas, and stir-fry for 2-3 min.

photo

6 Serve

Serve the baked tofu and mushrooms over the fried rice and garnish with sesame seeds.

Tips for fussy eaters

Cook the tofu and mushrooms separately.

Pro tip

Rice fries best when it's cold. Time permitting, boil the rice well in advance and let it cool entirely.

Ingredients

Number of people

Rice

Brown rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Tofu

Firm tofu 500 Grams
Chestnut mushrooms 250 Grams
Soy sauce 20 ML
Maple syrup 20 ML
Hoisin sauce 30 Grams

To stir fry

Carrot 1 Piece
Spring onion 40 Grams
Large red chilli 1 Piece
Vegetable oil 2 Tbsp
Ginger garlic paste 10 Grams
Soy sauce 20 ML
Sweet corn kernels 145 Grams
Green peas 100 Grams
Sesame seeds 10 Grams
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