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Ingredients
- 1 pack Naked Tofoo
- 2 tbsp sesame oil
- 4 tbsp sweet chilli sauce
- 500g pouch rice
- 1 large carrot, peeled and grated
- 10 radish, thinly sliced
- 2 little gem lettuce, divided into leaves
- 2 tsp sesame seeds
Get started
- Cut the Tofoo into cubes. Stir fry them in the sesame oil for 2 minutes, add the sweet chilli sauce and cook for a further 5 minutes until sticky.
- Remove from the heat and stir in the rice, carrot and sliced radish. Cook for a further 5 minutes, stirring.
- Divide between the little gem leaves and sprinkle with a few sesame seeds.
