Vegan Chinese Vegetable Rice Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 3/4 cup Long-grain white rice
• 1 medium Carrots
• 1 large Red bell pepper
• 1 cup Broccoli florets
• 1/2 cup Sugar snap peas
• 7 oz Tofu (firm)
• 1 1/2 tbsp Soy sauce (gluten-free if needed)
• 1 tsp Sesame oil
• 2 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1/2 tbsp Sesame seeds
• 1 tbsp Vegetable oil
• 1 stalks Green onions

Method (tap to check — screen stays awake)

1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups water to boil, add rice, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
2. Prepare the vegetables: Dice carrots, thinly slice red bell pepper, chop broccoli into small florets, and trim sugar snap peas.
3. Drain the tofu and cut into 1/2-inch cubes. Mince garlic and grate ginger.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden, about 5 minutes. Remove and set aside.
5. In the same pan, add garlic and ginger; sauté for 30 seconds. Add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return tofu to the pan. Add soy sauce, sesame oil, and stir to combine. Cook for another 2 minutes to heat through.
7. Serve the vegetable and tofu stir-fry over the cooked rice. Garnish with sesame seeds and chopped green onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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