|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 11g||38%|
|Total Sugars 8g|
|Vitamin C 141mg||705%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A stir-fry is a great way to get plenty of vegetables on the family dinner table, and this vegan recipe is no exception. Bell peppers, mushrooms, and bean sprouts are cooked in a flavorful mixture of hoisin sauce, lime juice, and ginger bringing a hint of sweetness and tang to the dish. Honey is offered in the ingredient list, but if you need the dish to be vegan just omit it. Tofu contributes the protein as well as another texture, and the coconut rice offers the perfect bed for soaking up the sauce. Feel free to switch up the vegetables according to what's in season or personal tastes.
For the Sauce:
1/4 cup fresh lime juice (from 2 to 3 limes)
3 tablespoons hoisin sauce
1 teaspoon honey
2 tablespoons minced fresh ginger
1/2 teaspoon red pepper flakes
1/3 cup fresh cilantro, chopped
For the Rice:
1 tablespoon coconut oil
1 cup jasmine rice
1 cup coconut milk
1 cup water
For the Stir Fry:
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Sauce
Gather the sauce ingredients.
In a small bowl, whisk together the lime juice, hoisin sauce, honey (if using), ginger, red pepper, and cilantro. Mix thoroughly to incorporate. Set aside.
Make the Rice
Gather the rice ingredients.
Heat the coconut oil in a medium-sized saucepan over medium-high heat.
Add the rice and sauté for 1 minute.
Add the coconut milk and water to the saucepan.
Bring the contents to a rolling simmer, turn the heat down to low, and cook for 15 to 20 minutes, until the rice is done.
Fluff with a fork and set aside to keep warm.
Make the Stir Fry
Gather the ingredients for the stir-fry.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the tofu, stirring frequently until it is golden brown on all sides, 4 to 6 minutes.
Add the peppers and mushrooms and fry for an additional 2 minutes.
Add the mung beans sprouts and the stir-fry sauce, and stir to incorporate.
When the mung bean sprouts are heated through (but not wilted), remove the pan from the heat.
Place one scoop of rice into the bottom of 4 individual shallow bowls.
Add the desired amount of the stir-fry mixture on top of each mound of rice.
Serve hot and enjoy.
- It may be tempting to skip the step for pressing the tofu, but it is definitely worth it. Tofu holds a lot of liquid, which will seep out into the pan and prevent the tofu from developing a nice outer crust.
- Make sure to turn off the pan once the vegetables are cooked al dente, with just a hint of crunch. Letting them sit too long in the pan will yield a somewhat mushy, much less desirable result.