Sticky Veggie Rice with Crispy Tofu

A variation of this simple but DELICIOUS dinner is a go-to for me! It's plant-based/vegan and gluten free, and great for a busy night where you still need a satisfying meal.


If you've hung around here a while, you know me - I'm not a good recipe follower. Unfortunately for some of you, that also makes me a bad recipe WRITER! I hope, though, that you'll find guidance without a formal recipe a little liberating. You, too, have the freedom to make your kitchen and food work for you.


What I'm going to do in this post is just walk you through how I put together this simple, balanced, plant-based meal! (For more on what I mean when I say "balanced meal," be sure to check out this post.)


Ingredients for Veggie Rice:

  • Cooked brown rice/rice of choice (I had cooked a pot in advance and had it in the fridge)

  • Shredded cabbage/coleslaw mix

  • Steamed veggies of choice (from fresh or frozen! I had carrots and snap peas steamed and in the fridge from batch cooking, too)

  • Steph's Special Sauce: equal parts (I started w/ 2 tbsp each) peanut butter, tahini, liquid aminos, maple syrup, rice vinegar, & water


Make the Veggie Rice:

  1. Cook rice (or use precooked)

  2. In a large fry pan, combine rice, coleslaw mix, and steamed vegetables over low heat and cover. You're just warming them up & cooking down the cabbage.

  3. On the side, mix up your special sauce! Let. yourself. play. with. this. You can adjust to taste, add more water to make it thinner, add a little corn starch so the sauce gets stickier...

  4. Add the sauce to the pan & cook until cabbage is wilted.

 

Ingredients for Tofu:

  • extra-firm tofu

  • corn starch

  • paprika

  • garlic powder

  • onion powder

  • turmeric

  • black pepper

  • any other spices you love!


Make the Tofu:

  1. Drain the tofu and cut into bite-sized cubes.

  2. Combine all spices in a bowl with corn starch; toss to coat.

  3. OPTIONS: Air fry! 380 degrees, 15-20 mins, OR lightly oil a fry pan and cook over medium-low heat, turning to take all sides crispy.

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