Vegan Stir-Fried Rice

This Vegan Stir-Fried Rice combines the delightful flavors of fresh vegetables and plant-based seafood alternatives, all tossed together in a savory soy sauce. It's a quick and satisfying meal that captures the essence of traditional Chinese cuisine while remaining entirely plant-based.

Ingredients

• Cooked jasmine rice - 1 cup
• Firm tofu, cubed - 150 grams
• Shiitake mushrooms, sliced - 100 grams
• Green bell pepper, diced - 1/2
• Carrot, julienned - 1 medium
• Frozen peas - 1/2 cup
• Green onions, chopped - 2
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Seaweed flakes (nori or dulse) - 1 tablespoon
• Cornstarch - 1 teaspoon (for tofu coating)
• Black pepper - to taste

Steps

1. Start by pressing the tofu to remove excess moisture, then cut it into cubes and toss with cornstarch.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
3. In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced shiitake mushrooms, diced bell pepper, and julienned carrot to the skillet. Stir-fry for 5 minutes until the vegetables are tender.
5. Stir in the frozen peas and cooked rice, mixing well. Pour in the soy sauce and continue to stir-fry for another 3-4 minutes, ensuring everything is heated through.
6. Add the cooked tofu back to the skillet along with green onions and seaweed flakes. Toss everything together and season with black pepper to taste.
7. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in fiber from vegetables, aiding in digestion and overall gut health.

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