Name: Veggie Rice Bowl
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil (for stir-frying); 120 g tenderstem broccoli (halved lengthways); 1 null red bell pepper (seeded and cut into chunks); 160 g marinated tofu (cut into pieces); 500 g microwave basmati rice (2 pouches); 200 g frozen green peas; 1 null red chilli (seeded and finely chopped); 1 clove garlic cloves (crushed); 2.5 cm fresh ginger root (grated); 3 tbsp tamari; 2 tbsp sweet chili sauce; 1 tbsp rice wine vinegar; 1 tbsp sesame seeds; 3 stalk spring onions (chopped)

Instructions

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1

Heat the vegetable oil (1 tbsp) in a wok. Add the tenderstem broccoli (120 g) and red bell pepper (1) chunks and stir-fry over high heat for 3 minutes. Add the marinated tofu (160 g) and cook for 2 minutes until crisp.
2

Tip the microwave basmati rice (500 g) into the wok and stir-fry for 4 minutes, breaking up the grains. Stir in the frozen green peas (200 g) and cook for 3 more minutes.
3

In a small bowl, mix the red chilli (1), garlic cloves (1 clove), fresh ginger root (2.5 cm), tamari (3 tbsp), sweet chili sauce (2 tbsp), and rice wine vinegar (1 tbsp). Pour the sauce over the rice mixture, tossing until coated and heated through. Garnish with sesame seeds (1 tbsp) and spring onions (3 stalk).