Ingredients

Suitable for Vegans

280g Oriental 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

nutritional information
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Sriracha Tofoo Fried Rice Bowls

Serves 4 • Prep 15 min • Cooking

Sriracha Tofoo Fried Rice Bowls
Ingredients

Suitable for Vegans

280g Oriental 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

nutritional information
Method

Underline

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.