Sweet Chilli Tofu & Veggie Fried Rice Bar

• Meanwhile, chop broccoli (including stalk!) into small florets. Finely chop garlic, carrot and brown onion (see ingredients). Cut tomato into thin wedges. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine tofu, Asian BBQ seasoning and a drizzle of olive oil. • Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Season to taste and cover to keep warm.

• When the rice is done, in a large frying pan heat a drizzle of olive oil over high heat. Cook carrot and onion until tender, 4-5 minutes. • Reduce heat to medium, add garlic and cook until fragrant, 1 minute. Add cooked rice, soy sauce mix and a drizzle of sesame oil stirring well to combine. • Transfer to a serving bowl, season with pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into the pan and sprinkle with mixed sesame seeds. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add sweet chilli sauce and cook, turning to coat, until fragrant, 1 minute. Transfer to a serving bowl.