Name: Veggie Fried Rice with Glazed Tofu and Peanut Satay (Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 400g firm tofu; 2 tbsp tamari soy sauce; 2 tsp olive oil; 2 tsp maple syrup; 1 tbsp white sesame seeds; A pinch of chilli flakes; 250g uncooked brown rice (approx. 600g cooked weight); 2 tbsp sesame oil; 4 spring onions; 200g baby corn; 200g sugar snaps; 1 large carrot; ½ sweetheart cabbage (about 200g); 1-inch piece ginger, peeled and grated; 2 garlic cloves, crushed; 2 tbsp tamari soy sauce; 2 tsp rice wine or apple cider vinegar; 2 tsp maple syrup; 2 tbsp white sesame seeds; 25g peanuts, chopped; Fresh coriander or mint, chopped; 4 tbsp smooth peanut butter; 4 tbsp tamari soy sauce; 2 tbsp sesame oil, plus extra to serve; 2 tsp rice wine or apple cider vinegar; 2 tsp maple syrup; 2 limes, juiced; 1-inch piece ginger, peeled and chopped; 2 garlic cloves, crushed

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Delicious 30-minute Veggie Fried Rice with Glazed Tofu and Peanut Satay packed with plant-based protein and fibre, it’s a great way to use up leftover rice. Toss with a zingy stay sauce for a great midweek meal.

This is the final rice bowl recipe is my mini series and I have loved all of these recipes. I have saved today’s recipe for the end of the week when you might have some rice leftover in the fridge from before, or you fancy a takeaway but want something more wholesome (and cheaper). This “fake-away” hits the spot. It’s fragrant, rich and delicious, packed with flavour from the tofu, fried off veggies and the delicious satay sauce – which makes everything better in my opinion. You can use other vegetables in here, too, depending on what you have in your fridge.

Bowls of Veggie Fried Rice with Glazed Tofu and Peanut Satay with a fork — Veggie Fried Rice with Glazed Tofu and Peanut Satay

Why will I love this bowl?

This recipe is so good:

Fresh, fragrant and vibrant
Full of colour and flavour
With a delicious peanut butter satay dressing
Uses a wide range of veggies
With golden tofu on top
High in protein
- Tofu and peanut butter
A great source of fibre
- Brown rice, veggies and sauce
Naturally egg-free, dairy-free and vegan
Gluten-free
Easily nut-free
Easy to make in a few steps
Really delicious – everyone will love this!
Better than a takeaway
Ready in 25 minutes
Ideal for using up leftover rice
- Or use rice pouches for a quick meal
Use your favourite rice like brown, mixed or basmati
Great for the gut
- A range of veggies and colour

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pan of air fried tofu — Air Fried Sesame Tofu

Peanut Butter Satay Sauce and Tofu — Air Fried Sesame Tofu

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the tofu:

Firm tofu: I used firm rather than extra firm tofu for a softer texture but either will work well.
Tamari soy sauce: for a rich flavour.
Olive oil: or your preferred oil to cook in.
Maple syrup: this makes it lovely and golden and sticky.
White sesame seeds: for some added texture.
Chilli fakes: for a hint of spice.

Fried Off Baby Corn and Sugar Snaps in a pan — Stir Fried Veggies

A pan of Veggie Fried Rice with Glazed Tofu — Stir Fried Veggies

As for the pan:

Brown rice: or use your favourite white/mixed rice or use a ready cooked pouch.
Sesame oil: this is great foy frying off and adds lots of flavour.
Spring onions: or regular onion.
Baby corn: ideal for fried rice.
Sugar snap peas: these are so good in a rice bowl.
Carrot: for colour and crunch.
Sweetheart cabbage: I love this for texture. You can use other cabbage or swap or kale, too.
Ginger: for lots of fresh zingy flavour.
Garlic: for flavour.
Rice wine or apple cider vinegar: for tang and a lovely flavour.
Peanuts: for some added crunch.
Fresh herbs: lime mint, basil or coriander.

And to make the sauce:

Peanut butter: make sure it’s smooth and runny and ideally made with 100% peanuts like the Manilife or Pip&Nut brands.
Tamari soy sauce
Sesame oil
Rice wine or apple cider vinegar
Maple syrup
Lime juice: for tang.
Ginger
Garlic

Bowls of Veggie Fried Rice with Glazed Tofu — Veggie Fried Rice with Glazed Tofu

Close up of Veggie Fried Rice with Glazed Tofu and Peanut Satay — Veggie Fried Rice with Glazed Tofu

Is this gluten-free and nut-free?

This is naturally gluten-free as long as you use tamari soy sauce as regular soy sauce contains wheat. To make it nut-free swap the peanuts for sunflower or sesame seeds and swap the peanut butter or tahini.

How do I make this?

This is ready in a few steps:

Chop the tofu and toss with the marinade: and arrange on a tray.
Air fry for 15 minutes: until golden and crisping up.
Cook the rice if you have not already done so: according to packet instructions.
Fry off the veggies in a large pan like this one: until softening.
Add in the rice: and warm through.
Make the sauce by blending the ingredients in a small blender: until smooth.
Plate up the rice and top with the tofu and sauce: and enjoy.

Bowls of Veggie Fried Rice with Glazed Tofu and Peanut Satay — Veggie Fried Rice with Glazed Tofu and Peanut Satay

A half eaten bowl of Veggie Fried Rice with Glazed Tofu and Peanut Satay — Veggie Fried Rice with Glazed Tofu and Peanut Satay

How long will this last?

Eat this straight away or allow to cool and keep in the fridge in a sealed container for 2-3 days. Enjoy cold or heat up fully in a pan.

What other recipes can I try?

For more speedy meals and rice bowls: