Raw asian stir fry with brown rice and tofu


salt and pepper tofu crisping up


Perfectly plated…


…Ended up mixing it all together after serving it in neat little sections, was super delish like this 🙂


1 carrot cut into matchstick size
1 red capsicum thinly sliced and halved
1 green capsicum sliced and halved
1 cup purple cabbage thinly sliced
2 green onions chopped
1/8 cup bean sprouts
Handful baby rocket
Tamari toasted sunflower seeds

Creamy Peanut Salad Dressing:

2 Tbs natural peanut butter
1/2 cup water
1 Tbs tahini
1 tsp sesame oil
1 Tbs ginger
2 garlic minced
3 tsp natural soy sauce
1 tsp lemon juice
2 tsp honey or agave
Cayenne pepper

Blend until creamy, add more water if you want it runnier

Brown rice:

1 cup brown rice, add a tsp of concentrated veggie stalk in when cooking
Once cooked stir through 2 Tbs tamari sauce, 1 Tbs sesame oil, 1/8 cup nutritional yeast, big sprinkle of dried sea vegetables if you have


Firm tofu cut into squares

Heat oil in fry pan and add tofu. Cover with pepper and don’t flip until completely golden on the one side. Continue to cook all sides. Add a bit of sea salt and honey or agave before its done.



2 responses

  1. I made this for my boyfriend who generally hates vegetables and only gets excited about steaks. We ate this for dinner two days in a row because he loved it so much; the second time using chicken instead of tofu to appease his meat eater side. I didn’t have any rockets so I used buk choy instead and I really simplified the sauce because I didn’t have tahini or ginger. I am having leftovers for lunch today. This is an awesome recipe!

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