Thai tofu and red cabbage rice bowl

This vegan rice bowl recipe is guaranteed to liven up your midweek meals – and best of all, it can be rustled up in under half an hour

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the rice and the lemongrass in a pan and cover with 600ml (1pt) water. Bring to the boil, turn down to a simmer and cook for 25 minutes or until the rice is tender. Add more boiling water from the kettle during cooking if needed.

Step 2

Heat the oil in a large wok and stir-fry the tofu for 6 minutes until lightly golden. Add the chilli, ginger, garlic and spring onions. Fry for 1 minute, then stir in the lime juice and the soy sauce. Add the red cabbage and mangetout and stir-fry for a further 3 minutes. Finally, stir through the basil and remove from the heat.

Step 3

Spoon the rice into bowls and top with the tofu and red cabbage. Sprinkle over the peanuts and serve with a wedge of lime.

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