How easy it is to be vegan (or vegan) when you eat dishes as delicious as this tofu wok with rice and vegetables. It is a simple recipe, like the ones I usually prepare on a daily basis and it is very easy to customize because you can add any ingredient to it. I use what I have in the fridge and the result is always spectacular.

used to think that tofu was that weird and mushy thing that vegetarians ate, I had never tried it and the truth is that it did not attract my attention at all, in fact, when I became a vegetarian in January, I did not look for meat substitutes like they do other people to make the change easier for you. But I follow a lot of blogs, most of them vegan or with quite a few vegan or easily veganizable recipes that usually use tofu, so I decided to try it and it seemed bland and tasteless to me, although I didn’t give up and kept trying recipes until finally today I can say that I love tofu and could not live without it.



  • 2/3 taza de arroz basmati (135 g)
  • 275 g tofu firme (9.7 onzas)
  • Salsa de soja al gusto
  • 1/4 taza de pimiento rojo (35 g)
  • 1/4 taza de pimiento verde (30 g)
  • 1/4 taza de cebolla (30 g)
  • 1/4 taza de calabacín (35 g)
  • 1/4 taza de brotes de soja (25 g)
  • 1/4 taza de maíz (35 g)
  • 1/4 taza de brócoli (20 g)

Para la salsa:

  • 1 cucharada de aceite de oliva virgen extra
  • 2 dientes de ajo
  • 1/8 cucharadita de cayena en polvo
  • 1 cucharada de azúcar de coco
  • 2 cucharadas de vinagre de Módena
  • 1/2 taza de salsa de soja
  • 1/4 taza de agua
  • 1 cucharada de maizena


  1. Cook the rice according to the manufacturer’s instructions and let cool. Ideally, you should cook it the day before, but it’s not necessary.
  2. You can cook tofu in three ways: in a deep fryer, in the oven, or in a skillet. In the fryer it is prepared in a moment, you just have to leave the tofu until it browns, but it is not the healthiest method. The oven is my preferred cooking method because you don’t need to use oil and just put the tofu strips on a tray lined with parchment paper, cook for 15 minutes, turn over and cook for another 15 minutes or until the tofu is golden on both sides. In the pan you can add oil and brown it on both sides, the more oil you add, the faster the tofu will cook.
  3. Add a splash of soy sauce and brown the strips of tofu for a couple of minutes so that they absorb the sauce and take on flavor.
  4. Pour plenty of water into the wok and when it is boiling add the vegetables cut into strips (the soybean sprouts and corn do not have to be chopped and broccoli only use the little trees). Let them cook for about 5 minutes so they are al dente. Remove the water from the wok and reserve the vegetables.
  5. To prepare the sauce you have to brown the finely chopped garlic cloves in the oil. Add the cayenne powder, sugar, vinegar and soy sauce. Cook for about 5 minutes. In a glass, mix the water with the cornstarch until it is well integrated and pour the mixture into the sauce. Cook until thickened.
  6. Add the sauce and with the wok very hot add the vegetables, tofu and rice and cook for a couple of minutes or until the rice is hot.
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