The perfect way to use up leftover rice and sneak in extra veggies.  

prep time 5 mins   total time 15 mins  serves 2


  • Half a block (200g) of tofu
  • 1 onion
  • Olive oil
  • 2 cloves of garlic
  • Thumb of ginger
  • 1 carrot
  • 2 tbsp peanut butter
  • 1 tsp sriracha
  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • Leftover rice (approx. 2 cups)
  • Splash of plant milk
  • Juice of a lime/lemon
  • Handful of spinach


  1. Drain and press the tofu.
  2. Chop the onion and add to a pan over medium heat with some olive oil. 
  3. While the onion is cooking, chop the garlic and ginger, then add to the pan when the onion is translucent. 
  4. Crumble in the tofu with your fingers, breaking it up into small pieces. 
  5. Grate the carrot, then add into the pan along with the peanut butter, sriracha, maple syrup and soy sauce and stir together.  
  6. Pour in the leftover rice with a dash of milk, lime juice and a handful of spinach and stir through. 
  7. Fry over a high heat until the spinach has wilted and everything has cooked and warmed through.



  • Try peppers, mushrooms, courgettes, broccoli, peas, sweetcorn or any other vegetables you have in the fridge. 
  • This meal would also work without the tofu as a tasty fried rice side dish.