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🍽️ Vegan Rice Stir-Fry with Vegetables

455 kcal · 30 min · 4 servings

Vegan Rice Stir-Fry with Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the rice in a pot and cover it with approx. 700 ml of salted water.
  2. 2. Bring the water to a boil and let the rice cook with the lid closed for approx. 10 minutes.
  3. 3. Meanwhile, peel the garlic cloves and the piece of ginger.
  4. 4. Finely dice the garlic and ginger.
  5. 5. Let the tofu drain on kitchen paper.
  6. 6. Cut the tofu into approx. 2 cm cubes.
  7. 7. Place the tofu cubes in a bowl.
  8. 8. Add the soy sauce, diced garlic, and ginger.
  9. 9. Let the tofu marinate for approx. 10 minutes.
  10. 10. Halve the onions and peel them.
  11. 11. Slice the onions into thin strips.
  12. 12. Rinse the spring onions under running water.
  13. 13. Dry the spring onions with a cloth.
  14. 14. Remove the ends of the spring onions.
  15. 15. Separately slice the white and green parts of the spring onions diagonally into rings.
  16. 16. Peel the carrots and cut off the ends.
  17. 17. Halve the carrots lengthwise.
  18. 18. Slice the carrots diagonally.
  19. 19. Wash the broccoli.
  20. 20. Peel the stalk of the broccoli.
  21. 21. Separate the florets from the stalk.
  22. 22. Roughly dice the peeled stalk.
  23. 23. Place the tofu in a sieve and catch the marinade in a bowl.
  24. 24. Heat a pan or wok over high heat.
  25. 25. Add 2 tbsp of oil to the hot pan.
  26. 26. Fry the tofu for approx. 2 minutes, turning frequently.
  27. 27. Reduce the heat to medium.
  28. 28. Add the prepared vegetables to the pan.
  29. 29. Cook the vegetables for approx. 7 minutes.
  30. 30. Place the cooked rice in a sieve and let it drain.
  31. 31. Add the rice to the pan with the vegetables.
  32. 32. Drizzle everything with soy sauce.
  33. 33. Mix the rice and vegetables well.
  34. 34. Plate the rice stir-fry.
  35. 35. Serve the dish.

Nutrition per serving