Firecracker Tofoo Rainbow Bowl
Make a 30-minute midweek dinner that still feels like an occasion. Golden Tofoo cubes get tossed in a homemade firecracker sauce - sweet maple, punchy garlic and ginger, and just enough Sriracha to bring the heat - then stir-fried with tenderstem broccoli and red pepper. Piled onto sticky rice with sliced avocado and tangy pickled onion, it's a genuine rainbow of flavour on one plate.
- Serves: 4 people
- Prep: 5 mins
- Cooking: 25 mins
Ingredients
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
280g Naked Tofoo, cut into cubes
1 red onion, sliced
200g tenderstem brocolli
2 red peppers, sliced
To serve (optional)
560g microwave sticky rice
Avocado slices
Pickled red onion
Get started
- Mix all marinade ingredients plus a tsp of cracked black pepper and set aside.
- 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.
- In the same pan add another tbsp of olive oil over a medium heat and add your Tofoo cubes. Give them a shimmy to coat in the oil and fry for 6-8 mins, stirring and flipping occasionally until golden.
- 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.
- Meanwhile, cook your microwave rice as per the pack instructions and assemble into bowls. Top with your firecracker Tofoo stir fry, sliced avo and pickled red onions for a tangy finish to the ultimate mid-week dinner!
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