Ingredients

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160g Oriental Tofoo

1 tbsp sunflower oil

100g frozen edamame beans

150g easy cook brown rice

1 carrot, peeled and grated

4 spring onion, trimmed and sliced

1 clove of garlic, peeled and finely chopped

50g beansprouts

100g savoy cabbage shredded

1 tbsp Sriracha

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Sriracha Tofoo Fried Rice Bowls

Serves 2 • Prep 15 min • Cooking

Sriracha Tofoo Fried Rice Bowls
Ingredients

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160g Oriental Tofoo

1 tbsp sunflower oil

100g frozen edamame beans

150g easy cook brown rice

1 carrot, peeled and grated

4 spring onion, trimmed and sliced

1 clove of garlic, peeled and finely chopped

50g beansprouts

100g savoy cabbage shredded

1 tbsp Sriracha

Method

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1. Cook the brown rice according to pack instructions and drain well.

2. Meanwhile, heat the sunflower oil in a non stick pan and add the edamame beans, Tofoo, carrot, spring onions, garlic, beansprouts and cabbage.

3. Stir fry for 5 minutes, then toss in the cooked rice and Sriracha.

4. Heat through for 2 minutes and serve hot divided between 2 serving bowls.