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 refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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).