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Ingredients
- 1 pack Naked Tofoo
- 1 tbsp sunflower oil
- 200g frozen edamame beans
- 300g easy cook brown rice
- 1 large carrot, peeled and grated
- 6 spring onion, trimmed and sliced
- 1 clove of garlic, peeled and finely chopped
- 100g beansprouts
- 200g savoy cabbage shredded
- 2 tbsp Sriracha
Get started
- Cook the brown rice according to pack instructions and drain well.
- Meanwhile, heat the sunflower oil in a non stick pan and add the edamame beans, Tofoo, carrot, spring onions, garlic, beansprouts and cabbage.
- Stir fry for 5 minutes, then toss in the cooked rice and Sriracha.
- Heat through for 2 minutes and serve hot divided between 2 serving bowls.
