... Tofu Wok With Rice And Vegetables | Dance of Stoves

Tofu Wok With Rice And Vegetables

Tofu wok with rice and vegetables. This recipe is spectacular. If you want a simpler version, you can substitute soy sauce for the sauce | danceofstoves.com #DanceofStoves #vegan #withoutgluten
It is easy to be vegan (or vegan) when you eat dishes as rich as this tofu wok with rice and vegetables

It is a simple recipe, like the ones I usually prepare in my day to day life, and it is straightforward to customise because you can add any ingredient. 

I use what I have in the fridge, and the result is always spectacular.

Before, I thought that tofu was that strange and soft thing that vegetarians ate; I had never tried it. 

The truth is that it did not catch my attention; when I became a vegetarian in January, I was not looking for meat substitutes as they do. 

Other people to make the change easier for you. 

But I follow many blogs, most of them vegan or with quite a few vegan or easily vegan recipes in which they usually use tofu, so I decided to give it a try. 

It seemed to be a bland and tasteless thing, although I did not give up and kept trying recipes until finally today; I can say that I love tofu and could not live without it.

Also Read: Enchilada Sauce Recipe

Soy is a very controversial food; some love it, others hate it; some studies say that it is beneficial for health, others that it is harmful, so I try to consume it in moderation, not every day. 

I usually take it in the form of tofu, soy sauce and occasionally I drink milk, although I prefer other vegetable milk that are healthier and richer.

Tofu wok with rice and vegetables. This recipe is spectacular. If you want a simpler version, you can substitute soy sauce for the sauce | danceofstoves.com #DanceofStoves #vegan #withoutgluten
I don't usually use short-grain white rice either; the ideal would be to use brown rice, it is healthier and more nutritious, but I have not gotten the hang of it yet, so I use basmati rice, which has a lower glycemic index. 

Do not be afraid of rice; I have said it several times on the blog. 

Carbohydrates have a terrible reputation, but they are healthy and necessary for our body, as long as they are adequate. 

Fruit, vegetables, rice, corn or potatoes (among others) are healthy and natural options if we consume them unrefined and in their natural state, or at least as natural as possible. 

Also Read: Baked Onion Rings Recipe

If you consume cereals, always try to take the full version.

Tofu wok with rice and vegetables. This recipe is spectacular. If you want a simpler version, you can substitute soy sauce for the sauce | danceofstoves.com #DanceofStoves #vegan #withoutgluten
If you don't like tofu, it may be because you still don't know how to prepare it, or at least that's what happened to me. 

I have discovered that if the tofu is soft, it does not convince me, except in specific cases such as miso soup or feta tofu, but there are three straightforward ways to prepare it that I love.

If you have never used tofu in the kitchen, it usually comes in a package with water, so you have to press it to release as much liquid as possible. 

What I do is wrap it in a kitchen towel (you can also use napkins or kitchen paper, but it is less ecological) and put some weight on it, like a tetra brick with a table or plate underneath or a heavy book. 

Also Read: Salmorejo And Avocado Toast

I leave it like that for at least 30 minutes. 

This step is not essential, but the idea is to do it because the tofu comes out better and is done in less time.

Tofu wok with rice and vegetables. This recipe is spectacular. If you want a simpler version, you can substitute soy sauce for the sauce | danceofstoves.com #DanceofStoves #vegan #withoutgluten
You can cook tofu in three ways: in a deep fryer, oven, or skillet. 

In the fryer, it is prepared in a moment, you have to leave the tofu until it is golden, but it is not the healthiest method. 

The oven is my preferred cooking method because it is not necessary to use oil, and you have to put the tofu strips on a tray with greaseproof paper, leave it for 15 minutes, turn them over and leave it for another 15 minutes or until the tofu is golden on both sides. 

Also Read: Vegan Zucchini Pizzas Recipe

In the pan, you can add oil and brown it on both sides; the more oil you add, the faster the tofu will cook.

You already have the tofu with a vibrant texture, but the problem is that it is still bland. 

Now you have to pour a splash of soy sauce in a pan, add the tofu strips and cook them for a few minutes until they are golden brown and have absorbed the soy sauce. 

Some marinate the tofu before so that it has flavour, although I find it more comfortable.

Wok sauce | danceofstoves.com
Some time ago, I tried kung pao sauce in an Asian restaurant, and I loved it; what happens is that it is not vegan, so I prepare this version of walking around the house that tastes similar and is also healthier. 

Also Read: Homemade Chocolate Truffles

The ingredients are straightforward to find, and it has an exceptional flavour.

Although this Tofu Wok with Rice and Vegetables may seem like a very elaborate recipe, it is more straightforward than it seems. 

If you don't want to complicate your life, you can always use soy sauce that is already ready to use or not add tofu, although I recommend you try it because it gives it the final touch. 

Long live the tofu!

Also Read: 6-Ingredient Coconut Balls

Tofu wok with rice and vegetables. This recipe is spectacular. If you want a simpler version, you can substitute soy sauce for the sauce | danceofstoves.com #DanceofStoves #vegan #withoutgluten
Tofu Wok with Rice and Vegetables

Tofu Wok with Rice and Vegetables
Tofu wok with rice and vegetables, a spectacular recipe. If you want a simpler version, you can substitute soy sauce for the sauce.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook Time: 35 mins
  • Total: 40 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Wok
  • Cuisine: Vegan, Gluten-Free, Asian

Ingredients SCALE (1x)

  • 2/3 cup basmati rice (135 g)
  • 275 g firm tofu (9.7 ounces)
  • Soy sauce to taste
  • 1/4 cup of red pepper (35 g)
  • 1/4 cup of green pepper (30 g)
  • 1/4 cup of onion (30 g)
  • 1/4 cup of zucchini (35 g)
  • 1/4 cup of bean sprouts (25 g)
  • 1/4 cup of corn (35 g)
  • 1/4 cup of broccoli (20 g)

For the sauce (1x):

  • One tablespoon of extra virgin olive oil
  • Two cloves of garlic
  • 1/8 teaspoon cayenne powder
  • One tablespoon coconut sugar
  • Two tablespoons balsamic vinegar
  • 1/2 cup soy sauce
  • 1/4 cup of water
  • One tablespoon of cornstarch

Ingredients SCALE (2x)

  • 1 1/3 cup of basmati rice (270 g)
  • 550 g firm tofu (19 2/5 ounces)
  • Soy sauce to taste
  • 1/2 cup of red pepper (70 g)
  • 1/2 cup of green pepper (60 g)
  • 1/2 cup of onion (60 g)
  • 1/2 cup of zucchini (70 g)
  • 1/2 cup of bean sprouts (50 g)
  • 1/2 cup of corn (70 g)
  • 1/2 cup of broccoli (40 g)

For the sauce (2x):

  • Two tablespoons of extra virgin olive oil
  • Four cloves of garlic
  • 1/4 teaspoon cayenne powder
  • Two tablespoon coconut sugar
  • Four tablespoons balsamic vinegar
  • 1 cup soy sauce
  • 1/2 cup of water
  • Two tablespoon cornstarch

Ingredients SCALE (3x)

  • 2 cups of basmati rice (405 g)
  • 825 g firm tofu (29 oz)
  • Soy sauce to taste
  • 3/4 cup red bell pepper (105 g)
  • 3/4 cup green bell pepper (90 g)
  • 3/4 cup onion (90 g)
  • 3/4 cup of zucchini (105 g)
  • 3/4 cup bean sprouts (75 g)
  • 3/4 cup corn (105 g)
  • 3/4 cup of broccoli (60 g)

For the sauce (3x):

Instructions

  1. Cook the rice according to the manufacturer's instructions and let it cool. Ideally, it would help if you cooked it the day before, although it is not necessary.
  2. You can cook tofu in three ways: in a deep fryer, oven, or skillet. In the fryer, it is prepared in a moment, you have to leave the tofu until it is golden, but it is not the healthiest method. The oven is my preferred cooking method because it is unnecessary to use oil, and you have to put the tofu strips on a tray with greaseproof paper, leave it for 15 minutes, turn them over and leave it for another 15 minutes or until the tofu is golden on both sides. In the pan, you can add oil and brown it on both sides; the more oil you add, the faster the tofu will cook.
  3. Add a splash of soy sauce and brown the tofu strips for a couple of minutes to absorb the sauce and take on flavour.
  4. Pour plenty of water in the wok, and when it is boiling, add the vegetables cut into strips (the bean sprouts and corn do not have to be chopped and only use the broccoli seedlings). Let them cook for about 5 minutes, so they are al dente. Remove the water from the wok and reserve the vegetables.
  5. To prepare the sauce, you have to brown the very minced garlic cloves in the oil. Add the cayenne powder, sugar, vinegar, and soy sauce—Cook for about 5 minutes. In a glass, mix the water with the cornstarch until it is well integrated and add it to the sauce. Cook until thickened.
  6. Add the sauce and the hot wok, add the vegetables, tofu and rice and cook for a couple of minutes or until the rice is hot.

Nutrition

  • Serving Size: 1/2 of the recipe 
  • Calories: 538 
  • Sugar: 11.2 g 
  • Sodium: 3627 mg 
  • Fat: 14.4 g 
  • Saturated fat: 2.5 g 
  • Carbohydrates: 82.4 g 
  • Fiber: 4.9 g 
  • Protein: 23.4 g

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