Vegan Thunder Tea Rice

Experience the harmonious blend of vibrant flavors and nourishing ingredients with this Vegan Thunder Tea Rice recipe, a modern plant-based twist on a beloved traditional dish. Featuring hearty brown rice as the base, this nutrient-packed bowl is topped with an array of wholesome components, including pan-fried tofu, blanched kale, spinach, and French beans, as well as a burst of color from shredded carrots and optional pickled radish. The highlight, however, is the unique homemade tea sauce—a creamy, aromatic blend of kale, basil, mint, roasted peanuts, and sesame seeds—that elevates every bite with its bold, earthy essence. Perfect for meal prep or an impressive dinner, this stunning recipe not only satisfies the palate but is also rich in fiber and plant-based protein, making it ideal for vegans and health-conscious foodies alike. Serve it with the vibrantly green tea sauce on the side for a customizable, interactive dining experience your guests won't forget.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Brown rice
• 4 cups Water
• 1 cup Kale
• 1 cup Spinach
• 1 cup Sweet basil leaves
• 0.5 cup Mint leaves
• 0.5 cup Roasted peanuts
• 2 tablespoons Toasted sesame seeds
• 0.5 teaspoon Salt
• 1 cup Water (for sauce)
• 1 block Firm tofu
• 2 tablespoons Soy sauce
• 2 tablespoons Cooking oil
• 1 cup Carrots, shredded
• 1 cup French beans, finely chopped
• 0.5 cup Pickled radish (optional)

Directions

Step 1

Rinse the brown rice and cook it in 4 cups of water in a rice cooker or on the stovetop until tender. Set aside to cool slightly.

Step 2

Drain and press the firm tofu to remove excess moisture. Dice the tofu into small cubes.

Step 3

Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the tofu cubes and stir-fry until golden brown on all sides. Drizzle 1 tablespoon of soy sauce over the tofu and cook for another minute. Remove from the heat and set aside.

Step 4

Blanch the kale, spinach, and French beans in boiling water for 1-2 minutes. Drain and set aside.

Step 5

To make the tea sauce, combine fresh kale, spinach, sweet basil, mint leaves, roasted peanuts, toasted sesame seeds, 0.5 teaspoon of salt, and 1 cup of water in a blender. Blend until smooth. Adjust the consistency with more water if needed. Check seasoning and set aside.

Step 6

Heat the remaining tablespoon of cooking oil in a pan over medium heat. Stir-fry the shredded carrots for 1-2 minutes until slightly softened, then set them aside.

Step 7

Assemble the Thunder Tea Rice by arranging a portion of brown rice in a bowl. Surround the rice with small piles of stir-fried carrots, blanched vegetables, tofu, pickled radish (if using), and any other toppings of choice.

Step 8

Serve with the tea sauce on the side. Pour the sauce generously over the rice and vegetables before eating. Enjoy!

Nutrition Facts

Serving size	(2998.7g)

Amount per serving	% Daily Value*
Calories	1880.6

Total Fat 97.5g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 11.4g
Cholesterol 0mg	0%
Sodium 4088.6mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 51.2g	0%
Total Sugars 33.1g
Protein 98.6g	0%

Vitamin D 0IU	0%
Calcium 1827.4mg	0%
Iron 27.3mg	0%
Potassium 3988.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 19.9%

Carbs: 35.8%