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
  1. Whisk the Teriyaki ingredients in a bowl and add the plant-based “beef” to marinate for 10-15 minutes.
  2. Bring a pan of water to the boil and cook the rice according to the packet.
  3. Crumble to tofu in a bowl and add the garlic powder and tumeric.
  4. Heat some oil in a wok or frying pan and add the plant-based “beef”, leaving the sauce in the bowl for later.
  5. After a minute or two, add the veg and cook for 4-5 minutes or until you are happy with it.
  6. 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.
  7. Add the Teriyaki sauce to the wok and cook for a couple of minutes until thickened slightly and everything is coated.
  8. Once the rice is cooked, put the tofu and peas into the pan and stir to combined.
  9. Add the rice to bowls and top with the stir fry.
Teriyaki “Beef” and Tofu Fried Rice
Tagged on: