The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Peanut & Black Bean Tofu with Cabbage Rice
Your lighter, vegan take on the Asian classic. Dish up spiced tofu over brown rice noodles – rather than classic rice – and pair with charred tamari-dressed cabbage. That’s dinner, sorted.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 1 savoy cabbage
- 80g brown rice (brown rice (100%))
- 2 garlic clove
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp sesame oil (Sesame)
- 2cm fresh ginger
- 1 chilli
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 tsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 150g firm tofu (Soya) (Water, Soya Beans, Nigari)
- 2 spring onion
Nutritional Information
Calories: 361
Protein: 10g
Carbs: 40g
Fat: 16g
Spicy Peanut & Black Bean Tofu with Cabbage Rice
Your lighter, vegan take on the Asian classic. Dish up spiced tofu over brown rice noodles – rather than classic rice – and pair with charred tamari-dressed cabbage. That’s dinner, sorted.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely chop or crush the garlic. Finely chop or grate the ginger. Drain the tofu, pat dry with paper towel and cut into 2cm cubes.
- Heat a medium frying pan with half the sesame oil on a medium-high heat and add the tofu. Cook for 8-10 mins, turning regularly, until golden. Meanwhile, in a jug mix together the garlic, ginger, peanut butter, tamari, vinegar, black bean paste and chilli paste with 150ml boiling water. Stir until smooth. Once the tofu is done, pour in the sauce, turn the heat down to medium and simmer for 3-4 mins, until thickened slightly.
- Trim and finely slice the cabbage. Slice the spring onions into 1cm lengths. Heat another medium frying pan with the remaining sesame oil on a medium-high heat. Fry the cabbage and onions for 2-3 mins, then add 2 tbsp of the sauce from the tofu pan along with 50ml water. Cook for another 2-3 mins, until the cabbage has softened slightly.
- Stir the drained rice into the cabbage and onions. Thinly slice the chilli (remove the seeds for less heat). Serve the rice and top with the tofu. Drizzle over plenty of sauce and garnish with the sliced chilli.
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