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Ingredients
For the Tofoo
1 tbsp 5 spice
Pack of Smoked Tofoo, crumbled
1 tbsp vegetable oil
For the rice
280g leftover/cooked rice
2 ice cubes
4 tsp soy
2 tbsp vegan mayo
2 tbsp Sriracha
For the toppings
1 avocado, sliced
2 tbsp kimchi
2 spring onions, sliced
1 seaweed sheet
Get started
- Start by mixing your 5 spice with a pinch of salt and pepper and toss your crumbled Tofoo through so evenly covered.
- Heat your oil in a large pan over a medium heat and add your crumbled and spiced Tofoo. Cook for 5 mins ensuring to move about in the pan so evenly golden.
- Split your crumbled Tofoo into two bowls. Top each with cooked rice and push an ice cube into the top of each.
- Cover each with parchment and bob in the microwave for 60 seconds. Remove any ice left and mix half of the soy into each rice bowl.
- Top with a zigzag of mayo followed by Sriracha and any favourite toppings for a quick, easy and delicious lunch ready in only 10 mins.
