Rice Bowl With Steamed Vegetables And Peanut Sauce

This recipe includes quite a few steps, but it’s not a complicated dish – ideal for a quick mid-week supper. It's really versatile and you can use whatever vegetables you’ve got at home.
KAROLINA JÖNSSON

Serves

4

Total Time

25 Minutes

Ingredients

225–300g of rice
1 pack of plain tofu, cut into chunks
Vegetable oil for frying
1 tbsp of tamari
1–2 handfuls of fresh coriander
Salt and black pepper, to taste
Vegetables, such as:
2 carrots
1 head of broccoli or small cauliflower
1 large handful of green beans
1 handful of mangetout (snow peas)
1 handful of cavolo nero leaves
1 large handful of rocket or baby spinach
Peanut sauce
2 shallots, chopped
Vegetable oil for frying
2 tsp of red curry paste
240g of roasted and salted peanuts, plus extra for topping (optional)
4cm chunk of fresh ginger, grated
2 garlic cloves, grated
2 tbsp of tamari

Method

Step 1

Boil the rice according to the instructions on the pack. Prepare the vegetables: cut any large vegetables into chunks; cut broccoli or cauliflower into florets; trim other veg as necessary. Steam the vegetables (not rocket or baby spinach) until they feel tender.

Step 2

Season the tofu with salt and pepper and fry in oil, turning until golden brown on all sides. Pour over the tamari and shake the pan to coat the tofu.

Step 3

To make the peanut sauce, fry the shallots in oil until softened. Add the curry paste and fry for about a minute. Blend the peanuts with 400ml of water and pour into the pan. Add the ginger, garlic and tamari. Simmer for about a minute or until the sauce starts to thicken, then remove from the heat.

Step 4

To serve, divide the rice, vegetables and tofu among four bowls and top with the peanut sauce, coriander and chopped peanuts, if using.

Recipe Courtesy of Happy Vegan Comfort Food by Karoline Jönsson, published by Pavilion Books.

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