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Easy One Pot Peanut Sauce Fried Rice with Tofu, Carrots, red bell pepper, Cabbage. Use cooked chickpeas or more veggies to make soy-free. Vegan Gluten-free Recipe.
Its a fridge clean up meal day. Get your veggies, cooked grains, toss them all up in a flavorful peanut sauce, serve! The days we want a flavorful meal but there is small amounts of veggies and things to finish up, we make up variations of this one pot fried rice. Use whichever ingredients you have to make the peanut butter/ almond butter sauce. That looks like a long list, but believe you me, it makes a sauce that packs a punch. Brown the veggies over high heat, add protein of choice and peanut / almond sauce and bring to a boil, add rice or cooked grains, toss, serve with a dash of lemon. You can use leftover peanut sauce as well. Use a 1/4 cup sauce, thin it out with a few Tbsp non dairy milk and toss with veggies and rice over high heat and serve.
We are all sleeping zombies on limited sleep with Chewie going through a really bad cough this week. Thankfully his heart and lungs results came out ok. So its all about cough management so he can rest. The meds make him nauseous, so he has 5 bowls of foods to choose from in both the living and bed room.
More rice and noodle One pot meals
- Thai Basil Fried Rice GF
- Pad thai GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Garlic Vegetable Fried Rice GF
- Tofu Broccoli bok choy and soba noodles with garlic sesame sauce. easily GF
Use any cooked rice or grains of choice. I use half white an half brown on most days. If you make something from the blog, do tag me on Instagram #veganricha. Also, Pin this post!
Peanut Sauce Fried Rice with Tofu, Carrots, Red bell pepper, Cabbage
Ingredients
For the peanut sauce:
- 3 to 4 tbsp smooth peanut butter or almond butter, I usually use almond butter
- 1 inch piece of fresh ginger, coarsely chopped
- 2 cloves of garlic
- 2 tsp soy sauce, or use coconut aminos to make soy-free
- 1 to 2 tsp lime juice
- zest of ½ a kaffir lime , or regular lime
- 2 tbsp chopped cilantro
- 2 to 3 teaspoons Sriracha sauce or asian chili sauce, to taste
- ¼ tsp or more cayenne
- ¼ tsp salt
- 1 Tbsp or more sugar or other sweetener
- ½ tsp sesame oil
- 1/4 cup or more coconut milk , or other non dairy milk
For the Fried Rice:
- 2 tsp oil
- 1/2 red onion thinly sliced
- 3 cloves of garlic finely chopped
- 1/2 cup sliced carrots
- 1/2 red pepper thinly sliced
- 7 oz Tofu pressed and cubed, or use more veggies or cooked chickpeas
- 3/4 cup loosely packed chopped cabbage , or other veggies like broccoli
- 2.5 cups cooked rice or other grains of choice, I usually use half brown and half white rice
- salt to taste
- red pepper flakes or cayenne as needed
- lime or lemon juice to taste
- 1/4 cup loosely packed chopped cilantro for garnish
Instructions
- Blend all the ingredients under peanut sauce until smooth. Taste and adjust spice, salt, sweet. Keep aside.
- In a skillet, heat oil over medium high heat. When the oil is hot, add the onions and a pinch of salt. Toss and cook for 2 to 3 minutes.
- Add the garlic, carrots and bell pepper. Toss well and cook for 2 minutes.
- Add the Tofu and cabbage, toss well and cook for 2 to 3 minutes.
- Add the peanut sauce and mix well. Reduce heat to medium. Cover and cook for 2 to 3 minutes or until the sauce starts to bubble.
- Add in the cooked rice and salt. Mix well. Taste and adjust salt and spice. Add cayenne or red pepper flakes to taste. If the rice feels too dry, sprinkle in some non dairy milk and mix well. Cover and cook for a minute. Let the rice sit covered for another few minutes.
- Add a good dash of lemon or lime juice. Garnish with cilantro and red pepper flakes or cayenne. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe, quick dinner too. Lots of flavor, I will be making this dish again.
So glad you liked it!
Wow, this sauce is insane! I didn’t have any Cilantro but it was still amazing. Such an easy dish too and I love that I couldjust use the veg i have at home. I’ll definitely be making it regularly!
Awesome! Thanks for taking the time to comment.
This was different, but so full of flavor! I tripled the veggies and doubled everything else. Delicious, easy and very filling. Thanks for another wonderful recipe Richa ❤️
So glad you liked it.
This was so tasty! I ended up using quite a bit more soya milk to loosen the peanut sauce but wow! 🤩 I’m definitely keeping this recipe. I love that I can also make up the delicious sauce and use it on other dishes too!
Yay!
Another Vegan Richa triumph that I replicated at home and my husband said was ‘splended’ and I agreed. Thai or Indo inspired flavours and so easy to build stir fry. I didn’t have cabbage so used peas instead btw.
yay! thank you!
Made this today. Not keen on bell peppers so cooked some frozen peas and added those instead. Had to add a bit more plant milk as it was dry at first. Delicious.
thanks for making it! so glad you enjoyed!
We made this for dinner tonight and it was delicious . My husband said that it was a keeper ! Thank you for yet another wonderful recipe ! I loved the fact that it was only 2 servings .
Perfect.
So easy! So delicious! I had edamame so used that instead of tofu. Excellent recipe.
Nice idea.