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 Butter Tofu with Cabbage Rice
Spicy, sweet and sticky peanut tofu. Sizzled up with chilli paste and black bean sauce, then tossed with juicy peppers and fluffy brown rice. Add steamed cabbage and spring onions to up the veg. That’s your healthy, delish dinner – sorted.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 savoy cabbage
- 200g brown rice (100% Brown Rice)
- 1 chilli
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 tbsp maple syrup (maple syrup(100%))
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 5 spring onion
- 2 pepper
Nutritional Information
Calories: 615
Protein: 33g
Carbs: 58g
Fat: 26g
Spicy Peanut Butter Tofu with Cabbage Rice
Spicy, sweet and sticky peanut tofu. Sizzled up with chilli paste and black bean sauce, then tossed with juicy peppers and fluffy brown rice. Add steamed cabbage and spring onions to up the veg. That’s your healthy, delish dinner – sorted.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins
- Meanwhile, trim and finely slice the cabbage
- In the final 3-4 mins of cooking, add the cabbage to the saucepan, until cooked, then drain all together
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning regularly, until golden. Season with salt and pepper
- Remove from the pan and set aside
Prep the veg & make the sauce
- Meanwhile, dice the peppers into 2cm chunks. Slice the spring onions into 2cm pieces, keeping the green and white parts separate
- In the jug, combine the ginger & garlic paste, peanut butter, tamari, maple syrup, black bean paste, chilli paste and 200ml water. Stir until smooth
Build the dish
- Return the empty tofu pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and spring onion whites
- Cook for 4-5 mins, until beginning to soften. Pour in the sauce and simmer for 3-4 mins, until thickened slightly, then return the tofu to the pan and toss to coat in the sauce
Last bits & plate up
- Deseed and finely dice the chilli
- Once the rice has been drained, return to the pan and stir through the spring onion greens and chilli (add less for less heat)
- Serve the rice into bowls, with the spicy peanut tofu alongside
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