HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Tofu & Sweet Chilli Brown Rice Bowl
Ginger Tofu & Sweet Chilli Brown Rice Bowl

Ginger Tofu & Sweet Chilli Brown Rice Bowl

with Sugar Snap Peas

Customer Favourite
Read more

Bowl food must be one of our favourite food trends – and we think it’s here to stay! Simply start with a bed of wholesome brown rice, then top it with lightly cooked veggies, flavoursome tofu and a fried egg. Finishing with a drizzle of sweet chilli sauce takes this bowl to the next level – come and jump on the trend train with us!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 knob


2 clove


1 unit


1 bunch

Asian greens

1 packet

brown rice

1 tub

sweet chilli sauce

1 pinch

chilli flakes

½ sachet

black sesame seeds

(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)

1 bag

sugar snap peas

Not included in your delivery

3 cup

water (for the rice)

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


olive oil

2 unit



1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat19 g
of which saturates3 g
Carbohydrate88.1 g
of which sugars33.3 g
Dietary Fibre0 g
Protein26.6 g
Cholesterol0 mg
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Small Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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, for 25-30 minutes, or until the rice is tender. Drain and return to the saucepan.


While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). 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 for 2-3 minutes, or until just softened. Transfer to 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 for 2-3 minutes on each side, or until heated through. Add the ginger sauce and cook, stirring, for 1 minute to combine. 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 for 4-5 minutes, or until the yolk is cooked to your liking.


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).