Firecracker Tofoo Rainbow Bowl

Serves 4 • Prep 5 min • Cooking 25 min
Get this stuff
For the sauce

5 garlic cloves, minced
1 1/2 tbsp ginger paste
3 tbsp ketchup
1 1/2 tbsp Sriracha
3 tbsp maple syrup
3 tbsp soy sauce

For the stir fry

2 tbsp peanut oil
1 pack Straight to Wok Sriracha
1 red onion, sliced
200g tenderstem brocolli
2 red peppers, sliced

To serve (optional)

560g microwave sticky rice
Avocado slices
Pickled red onion

Do this stuff
  1. Mix all marinade ingredients plus a tsp of cracked black pepper and set aside.
  2. Heat 1 tbsp of peanut oil in non-stick a pan over a medium heat and add your red onion. Cook for 3 mins until softened, remove from the pan and set to one side.
  3. In the same pan add another tbsp of olive oil over a medium heat and add your Sriracha Tofoo cubes. Give them a shimmy to coat in the oil and fry for 6-8 mins, stirring and flipping occasionally until golden.
  4. Add your tenderstem, red peppers, softened red onion and sauce to the Tofoo pan and cook for a further 5 mins, giving a good stir every now and then until the broccoli has softened.
  5. Meanwhile, cook your microwave rice as per the pack instructions and assemble into bowls. Top with your firecracker Sriracha Tofoo stir fry, sliced avo and pickled red onions for a tangy finish to the ultimate mid-week dinner!
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