This is a yummy meal that’s great to make in the spring and summer when all the fresh vegetables come out. The best thing about this meal is that it’s very customizable to your own preference in veggies or grains. I chose some of my favorite vegetables to cook in this meal, but you can add or substitute as you like! You can also add whatever veggies you have in the fridge. I had some asparagus that I wanted to use up so I added it to the recipe. I also only had 1 cup of rice and 1 cup of quinoa, so I used both! There are a few ingredients that are essential to get the taste profile right, so I included these in an easy shopping list for you here:
- Soy sauce
- Peanut butter (crunchy or smooth)
- Sriracha sauce
- Sweetener (honey, or maple syrup)
- Firm smoked tofu
- Long grain rice (or short grain rice, quinoa, etc)
- Bok choy (or spinach)
- Frozen bag of mixed peas and edamame
- Roasted sesame oil (recommended but not essential)
Prepare these ingredients for the main part of our meal:
- 2 cups of cooked rice (follow the instructions for cooking the type of grain you chose)
- 1 block of smoked tofu
- 4 tbsp of vegetable oil
- 1 big carrot
- 2 scallions
- 2 large bunches of bok choy
- 1 bundle of asparagus
- ½ cup of frozen peas and edamame mix
Prepare these ingredients for the chili garlic sauce:
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp peanut butter
- 1 tbsp sriracha sauce
- 1 tbsp Honey (maple syrup if vegan)
- ½ tbsp roasted sesame seed oil (optional)
Follow the cooking instructions to make 2 cups of rice. While rice is cooking, preheat the oven to 200 degrees C. When the rice is finished cooking, remove from heat but keep covered to stay warm while you prepare the rest of the meal.
Cut the smoked tofu into bite sized cubes and put them into a bowl, drizzle with 2 tbsp of oil and mix to coat evenly. Put tofu on a baking sheet and bake for 10 minutes.
Peel and chop the carrot into small cubes. Saute the carrots in 2tbsp of oil in a pan on medium-low heat. Add in ½ cup of frozen pea/edamame mix. Cook for about 5 – 8 minutes.
While the carrots and peas are cooking, rinse and cut off the ends of the asparagus, then cut in half, set aside. Rinse and chop the bok choy, make sure to cut the thicker, bottom stem area into smaller pieces so that it cooks evenly.
After the tofu has cooked about 10 minutes, take it out of the oven and flip it so that it gets crispy on different sides. At the same time add the asparagus to the baking sheet and drizzle with oil. Bake the tofu and asparagus for another 10 to 15 minutes.
Add the bok choy to the carrots and peas in the frying pan, add about 2 tbsp of water and turn the heat up to medium. Stir fry for about 5 minutes then turn the heat down to low.
Start mixing the chili garlic sauce while the bok choy is cooking. Mix soy sauce, peanut butter, sriracha sauce, honey, sesame seed oil and water. Taste and adjust to your preference, add more honey to make sweeter, sriracha for more heat, soy sauce for saltier or peanut butter to make it more creamy. Then add in half of your scallions and 3 cloves of minced garlic.
After an additional 10 -15 minutes take out the tofu, they should be crispy on the outside but still soft. Put the tofu in the garlic chili sauce and the asparagus can go straight to your plates.
Add the cooked rice to the frying pan of veggies, add another 2 tbsp of water if the veggies look dry. Incorporate the rice and veggies, then add in the tofu and chili garlic sauce. Turn off the heat and mix well.
This recipe makes about 4 servings. Plate the fried rice while hot and serve with scallions and soy sauce. Enjoy!