🍚 Starches

Stir Fry Rice Bowl

Name: Stir Fry Rice Bowl
Total time: 50 min
Yield: 2 servings
Ingredients: 1 cup jasmine rice; 1 cup water; 350 g extra firm tofu; 1 red onion; 1 small carrot; ½ red bell pepper; 2 garlic cloves; 1 small piece ginger; 1 stick green onion; 150 g broccolini; 1 tbsp chili oil; 1 tsp dark soy sauce; 2 tsp soy sauce; 1 tsp avocado oil; 1 tsp white sesame seeds; cilantro lime sauce; chili mango sauce

⏱ 50 min🍽 Serves 2

An easy and delicious stir fry rice bowl featuring fresh vegetables and crispy sautéed tofu served over fluffy jasmine rice. Finished with cilantro lime and chili mango sauces for a unique combination of sweet, spicy, and savory flavors.

Vegan

Adapted from a video by Yeung Man Cooking

The Stir Fry Rice Recipe I can eat every single week 🍚

Watch on YouTube

Ingredients

jasmine rice1 cup
water1 cup
extra firm tofu350 g
red onion1
carrot1 small
red bell pepper½
garlic cloves2
gingerfinely chopped1 small piece
green onion

Steps

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1
Place jasmine rice in a small saucepan and rinse and drain 2–3 times to remove excess starch. Add 1 cup of water and heat on medium-high. When water begins to bubble, stir the rice. Cover, reduce heat to medium-low, and cook for 15 minutes.
2
Pat dry the 350g block of extra firm tofu with paper towels, then crumble it into a bowl using a fork or your hands. Dice the red onion, carrot, and red bell pepper. Finely chop the garlic and ginger. Chop the green onion and broccolini.
3
Heat a non-stick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 4–5 minutes until the tofu dries out and develops crispy edges. Add the dark soy sauce and 1 tsp soy sauce, then sauté for another 1–2 minutes. Set the tofu aside.
4
After 15 minutes, turn off the heat under the rice and allow it to steam for another 10 minutes.
5
Place the non-stick pan back on medium heat and add the avocado oil. Add the red onion, garlic, and ginger, and sauté for 4–5 minutes. Add the broccolini, red bell pepper, and carrot, and sauté for 3–4 minutes. Stir in 1 tsp soy sauce, the cooked tofu, and chopped green onions, and sauté for another 1–2 minutes.
6
Plate the rice and generously top with the stir-fried vegetables. Sprinkle with white sesame seeds and drizzle with cilantro lime sauce and chili mango sauce before serving.