This recipe is one of my go-to midweek dinners. It is a brilliantly sweet and sticky stir fry with a fast and easy fried rice side. You can use any plant-based alternative for your protein, or just overload it on veg.
For the sauce:
- 3 tbsp Sesame Oil
- 3 tbsp Dark Soy Sauce
- 3 tbsp Agave Nectar
- 1/2 tsp Hot Sauce (optional)
For the stir fry:
- 1 Red Pepper (Sliced)
- 1 Green Pepper (Sliced)
- 1 Pack Baby Corn (Chopped)
- 1 Pack Mangetout (Chopped)
- 250g Plant-Based “Beef”
For the rice:
- 1 Pack Extra Firm Tofu
- 1/2 Small Onion
- 1/2 tsp Garlic Powder
- 1/4 tsp Tumeric
- 100g Frozen Peas (Thawed In Water)
- 180g Brown Rice
- Whisk the Teriyaki ingredients in a bowl and add the plant-based “beef” to marinate for 10-15 minutes.
- Bring a pan of water to the boil and cook the rice according to the packet.
- Crumble to tofu in a bowl and add the garlic powder and tumeric.
- Heat some oil in a wok or frying pan and add the plant-based “beef”, leaving the sauce in the bowl for later.
- After a minute or two, add the veg and cook for 4-5 minutes or until you are happy with it.
- Heat another frying pan with a little oil, add the onion and cook for 2-3 minutes. Then add the tofu and spices and cook for 3-4 minutes. Add the peas for a couple of minutes to finish.
- Add the Teriyaki sauce to the wok and cook for a couple of minutes until thickened slightly and everything is coated.
- Once the rice is cooked, put the tofu and peas into the pan and stir to combined.
- Add the rice to bowls and top with the stir fry.
Teriyaki “Beef” and Tofu Fried Rice