Sticky Tofu & Tahini Fried Rice - Daily Dozen Dinner for #veganuary

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative, while peanut butter is more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein, while seitan is often less expensive.

Drain the packaging liquid from the tofu and press it for at least 30 minutes to remove excess water.

Slice the block of tofu in half and shred it on a box grater or in a food processor until finely grated.

In a deep pot or wok, heat 1 tablespoon of toasted sesame oil over medium-high heat.

Add the grated tofu, 0.5 teaspoon of smoked paprika, and 1 veggie stock cube; fry for 10 to 12 minutes until the tofu is lightly crisp, stirring infrequently to allow browning.

In a bowl, mix together 4 tablespoons of tahini, 4 tablespoons of tamari or soy sauce, 2 tablespoons of maple syrup, 0.5 teaspoon of five spice, 0.5 teaspoon of ground ginger, and a generous grind of black pepper; whisk until smooth and set aside.

Remove the tofu from the pan and add another tablespoon of sesame oil.

Add 200 grams of grated carrots, 170 grams of sliced red bell pepper, and 100 grams of sliced leek greens; stir-fry for 2 minutes.

Add the stems of 300 grams of bok choy and 4 cups of cooked whole grain brown rice; fry for 3 minutes.

Add the bok choy greens and the crispy tofu; fry for 2 minutes until the greens are slightly wilted and the veggies are cooked al dente.

Reduce the heat to low and pour in the tahini marinade; stir until everything is coated in the sticky sauce.

Turn off the stove and allow the rice to cool off the heat for a few minutes before stirring through 140 grams of red cabbage sauerkraut or pickled red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens