Black Bean Peanut Tofu with Brown Rice & Pak Choi

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime
100g rice (brown)

(100% Brown Rice)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 pak choi
1 tbsp maple syrup

(maple syrup(100%))
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
3 spring onion
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp black bean paste (Soya)

(Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
1 pepper
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	600Kcal
	484kJ	2510kJ
Fat	5.1g	26g
of which saturates	0.7g	3.6g
Carbohydrates	11g	56g
of which sugars	2.0g	10g
Protein	6.6g	34g
Salt	0.44g	2.3g
Fibre	1.9g	9.9g

Ingredients

1 unwaxed lime (use half)
1 tbsp maple syrup (use half)

(maple syrup(100%))
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
100g rice (brown) (use half)

(100% Brown Rice)
1 pak choi (use half)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 pepper (use half)
1 tbsp black bean paste (use half) (Soya)

(Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
2 spring onion
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	601Kcal
	549kJ	2515kJ
Fat	5.8g	27g
of which saturates	0.8g	3.6g
Carbohydrates	12g	56g
of which sugars	2.3g	10g
Protein	7.5g	34g
Salt	0.5g	2.3g
Fibre	2.2g	9.8g

Back

Vegan High protein 1/3 daily fibre 5 plants Low sat fat

Black Bean Peanut Tofu with Brown Rice & Pak Choi

Prep time: 15 mins

Total time: 30 mins

Cuisine: Chinese

Food group: Vegan

A fragrant stir-fry starring protein-rich tofu, glazed in a sticky black bean & peanut sauce. Sizzle alongside sweet peppers, then dish up with fluffy brown rice, studded with leafy pak choi. Garnish with fresh-cut spring onions, and you're ready to dig in.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a measuring jug

Boil the rice & prep

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Meanwhile, trim and thinly slice the pak choi. Trim and thinly slice the spring onion, keeping the white and green parts separate
Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Dice the pepper into 2cm chunks

Make the sauce & fry the pak choi

In the measuring jug, mix the peanut butter with 75ml hot water (40ml for 1 person), until smooth. Stir in the black bean paste, tamari, chilli paste (for those who'd like the heat), maple syrup, half the ginger & garlic paste and the juice from the lime
Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pak choi and spring onion whites. Cook for 2-3 mins, until softening. Season with salt and pepper
Add the remaining ginger & garlic paste and cook for another 1 min, then remove from the pan and set aside

Time for tofu

Reheat the frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally, until golden. Season with salt and pepper
Add the pepper to the pan and cook for 3-4 mins, until softened
Add the peanut sauce and toss to coat the tofu. Simmer for 1-2 mins, until the sauce thickens and coats the tofu

Finish & plate up

When ready, stir the pak choi through the rice and season to taste, then share between bowls. Top with the peanut tofu. Garnish with the spring onion greens