Ginger Tofu & Sweet Chilli Brown Rice Bowl
with Sugar Snap Peas
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
- Sesame
Ingredients
1 packet
Asian Greens
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
2
Garlic
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 sachet
Chilli Flakes
1 packet
Ginger Paste
1 packet
Brown Rice
1
Carrot
1 sachet
Black Sesame Seeds
Cooking Steps
In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is tender, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, finely grate the garlic. Finely grate the ginger. Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim the ends of the sugar snap peas. Cut each Japanese tofu piece in half.
In a small bowl, combine the garlic, ginger, soy sauce, honey and water (for the sauce). Stir and set aside.
When the rice has 15 minutes remaining, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and sugar snap peas to the pan and cook until just softened, 2-3 minutes. Set aside on a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until heated through, 2-3 minutes each side. Pour over the garlic-ginger sauce and cook until combined, 1 minute. Transfer to the same plate to keep warm.
Wash out the pan, then return to a medium-high heat with a drizzle of olive oil and crack in the eggs. Cook until the yolk is cooked to your liking, 4-5 minutes.
Divide the rice between bowls and top with the veggies and garlic-ginger tofu. Top with the fried egg and drizzle with sweet chilli sauce. Sprinkle with the black sesame seeds (see ingredients list) and a pinch of chilli flakes (if using).
