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.
Sticky & Spicy Peanut Tofu with Cabbage Rice
Spicy, sweet and sticky peanut tofu. Sizzled up with chilli paste and black bean sauce, then tossed with pepper and fluffy brown rice. Add steamed cabbage and spring onions for extra vibrant vitamins. That’s your healthy, delish dinner – sorted.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 80g brown rice (100% Brown Rice)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper
- 2 tsp maple syrup (maple syrup(100%))
- 1 savoy cabbage
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 spring onion
Nutritional Information
Calories: 614
Protein: 34g
Carbs: 51g
Fat: 29g
Ingredients
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 80g brown rice (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 pepper (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 spring onion
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 savoy cabbage (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 633
Protein: 35g
Carbs: 52g
Fat: 29g
Sticky & Spicy Peanut Tofu with Cabbage Rice
Spicy, sweet and sticky peanut tofu. Sizzled up with chilli paste and black bean sauce, then tossed with pepper and fluffy brown rice. Add steamed cabbage and spring onions for extra vibrant vitamins. 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 large frying pan & a measuring jug
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, add the cabbage, then drain together
Get sizzlin'
- 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. Remove from the pan and set aside
Prep time
- Meanwhile, roughly cut the pepper into 3cm chunks. Slice the spring onion into 2cm pieces, keeping the white and green parts separate
- Mix the ginger & garlic paste, peanut butter, tamari, vinegar, black bean paste, chilli paste and maple syrup in the measuring jug. Stir until smooth
Build the dish
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and spring onion whites
- Cook for 3-4 mins, until beginning to brown and soften. Pour in the sauce, along with 150ml water (75ml for 1 person)
- Simmer for 3-4 mins, until thickened slightly, then return the tofu to the pan for a final minute to coat in the sauce
Last bits & plate up
- When ready, return the cooked rice to the saucepan and toss in the spring onion greens
- Mix well, then share between plates, topped with the spicy peanut tofu
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