Peri Peri Tofu Stir-Fry with Carrot & Cabbage Rice Recipe

Last Updated on 2 months by Neha Deshmukh

Peri Peri Tofu Stir-Fry with Carrot & Cabbage Rice Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s become a real weeknight favorite in my kitchen. It’s a vibrant, flavorful dish that combines the comforting warmth of Indian-spiced rice with a zesty, slightly spicy tofu stir-fry. Trust me, it’s a winner! This Peri Peri Tofu Stir-Fry with Carrot & Cabbage Rice is surprisingly easy to make, and it’s packed with goodness.

Why You’ll Love This Recipe

This recipe is a fantastic blend of textures and tastes. The fluffy rice, speckled with colorful veggies, provides a lovely base for the fiery tofu stir-fry. It’s quick enough for a busy weeknight, but special enough to impress guests. Plus, it’s easily adaptable to your spice preference and dietary needs – more on that later! I first made this when I was craving something a little different, and it’s been on repeat ever since.

Ingredients

Here’s what you’ll need to whip up this delicious meal:

For the Carrot & Cabbage Rice:

• 1 cup basmati rice
• 1.5 cups water
• 1 teaspoon Indian sesame oil
• 1 cup carrot (finely chopped)
• 1 cup cabbage (finely chopped)
• 1 veggie stock cube
• 0.5 teaspoon salt
• 1 teaspoon peri peri seasoning
• 2 tablespoons spring onion (white part)
• 2 tablespoons coriander leaves (finely chopped)

For the Tofu Stir-Fry:

• 1 tablespoon Indian sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 0.5 cup onion (finely chopped)
• 1 cup button mushroom (diced)
• 0.5 cup green bell pepper (finely chopped)
• 1 cup sweet corn
• 1 cup green peas
• 2 tablespoons tomato ketchup
• 2 tablespoons chilli garlic sauce
• 2 tablespoons soy sauce
• 200 grams tofu (cubed)
• 1 teaspoon corn starch
• 1 cup water
• 0.25 cup spring onions (finely chopped)
• 2 tablespoons coriander leaves (finely chopped)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Indian Sesame Oil: This is key for that authentic flavour. It has a lovely nutty aroma that really shines through. If you can’t find it, a good quality regular sesame oil will do in a pinch, but try to source the Indian variety if possible.
• Basmati Rice: I love using basmati for its fluffy texture and delicate fragrance. It really complements the other flavours. You could use other long-grain rice, but basmati is my go-to.
• Peri Peri Seasoning: The heat level in peri peri seasoning can vary a lot depending on the brand. Some are quite mild, while others pack a serious punch! Start with 1 teaspoon and adjust to your liking. You can find it in most supermarkets or online.
• Tofu: I prefer using firm or extra-firm tofu for stir-fries, as it holds its shape better. Pressing the tofu before cooking is also important to remove excess water – more on that in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Rice: Soak the basmati rice in water for about 30 minutes. This helps it cook up nice and fluffy. Then, combine the soaked rice with 1.5 cups of water per cup of rice in a pressure cooker. Cook for 2 whistles, then let the pressure release naturally for 15 minutes. Once released, fluff with a fork and let it cool slightly.
2. Veggie Rice Time: While the rice is cooking, heat 1 teaspoon of Indian sesame oil in a wok or large frying pan. Sauté the minced ginger, garlic, and spring onion whites for about a minute until fragrant. Add the chopped carrots and cabbage, along with the veggie stock cube and salt. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
3. Combine the Rice: Mix the cooked rice into the vegetable mixture. Add the peri peri seasoning, chopped spring onions, and coriander leaves. Give it a good stir to combine everything well. Set aside.
4. Tofu Prep: Heat 1 tablespoon of Indian sesame oil in a separate wok or frying pan. Sauté the minced garlic, ginger, and chopped onion until they’re soft and golden brown.
5. Mushroom Magic: Add the diced mushrooms and cook until they’re tender and have released their moisture.
6. Stir-Fry Power: Stir in the chopped bell pepper, sweet corn, and green peas. Cook for 3-4 minutes, until the vegetables are bright and slightly tender-crisp.
7. Sauce It Up: Add the tomato ketchup, chilli garlic sauce, and soy sauce. Mix well to coat all the vegetables.
8. Tofu Time: Gently fold in the cubed tofu.
9. Thicken the Sauce: Create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 cup of water. Pour the slurry into the stir-fry and stir continuously until the sauce thickens. Simmer for 2 minutes.
10. Garnish & Serve: Garnish the stir-fry with chopped spring onions and coriander leaves. Serve hot with the carrot-cabbage rice. Enjoy!

Expert Tips

• Don’t overcrowd the wok when stir-frying the tofu and vegetables. Work in batches if necessary to ensure everything cooks evenly.
• Taste as you go! Adjust the seasoning to your liking.
• For extra flavour, marinate the tofu in a little soy sauce and ginger-garlic paste for 30 minutes before stir-frying.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the stir-fry sauce for an extra fiery kick.
• Veggie Boost: Feel free to add other vegetables like broccoli, snap peas, or bok choy to the stir-fry.
• Peanut Power: A tablespoon of peanut butter added to the sauce creates a delicious, nutty flavour.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your veggie stock cube is vegan-friendly.

Gluten-Free Adaptation

To make this gluten-free, use gluten-free soy sauce (tamari) instead of regular soy sauce.

Spice Level Adjustment

• Mild: Reduce the peri peri seasoning to ½ teaspoon and omit the chilli garlic sauce.
• Medium: Use 1 teaspoon of peri peri seasoning and 1 tablespoon of chilli garlic sauce.
• Hot: Use 1.5 – 2 teaspoons of peri peri seasoning and 2 tablespoons of chilli garlic sauce. You can also add a pinch of cayenne pepper!

Festival Adaptations

For Navratri, you can skip the onion and garlic to make this dish completely vrat-friendly.

Serving Suggestions

This Peri Peri Tofu Stir-Fry with Carrot & Cabbage Rice is delicious on its own, but it also pairs well with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

(1) Can I use a different type of rice instead of Basmati?

You can! While basmati is my preference, long-grain rice like jasmine rice will also work well. Just adjust the cooking time and water ratio according to the package instructions.

(2) What is the best way to press tofu to remove excess water?

Wrap the tofu in several layers of paper towels and place it on a plate. Put something heavy on top (like a cast iron skillet or a few books) and let it sit for at least 30 minutes. This helps remove excess water, allowing the tofu to get nice and crispy when stir-fried.

(3) Can I adjust the amount of Peri Peri seasoning to control the heat?

Absolutely! Peri peri seasoning varies in heat, so start with a smaller amount and add more to taste.

(4) Can this dish be made ahead of time?

You can prepare the rice and stir-fry sauce ahead of time and store them separately in the refrigerator. Then, simply stir-fry the tofu and vegetables and combine everything when you’re ready to serve.

(5) What other vegetables can I add to the stir-fry?

The possibilities are endless! Broccoli, snap peas, bell peppers of different colours, and even spinach would be great additions.

(6) Is Indian Sesame Oil crucial to the flavor, or can I substitute another oil?

While Indian sesame oil adds a unique and authentic flavour, you can substitute it with regular sesame oil or another neutral oil like vegetable oil if needed. However, I highly recommend trying to find the Indian variety for the best results!