Try this spicy vegetarian recipe of sriracha Tofoo fried rice bowls for dinner to put a bit of pep into your evening.
Ingredients (serves 2)
150g easy-cook brown rice
1 tbsp sunflower oil
100g frozen edamame beans
160g Oriental Tofoo
1 carrot, peeled and grated
4 spring onions, trimmed and sliced
1 clove of garlic, peeled and finely chopped
50g bean sprouts
100g savoy cabbage, shredded
1 tbsp Sriracha
Method
Cook the brown rice according to pack instructions and drain well.
Meanwhile, heat the sunflower oil in a non-stick pan and add the edamame beans, Tofoo, carrot, spring onions, garlic, bean sprouts and cabbage.
Stir-fry for five minutes, then toss in the cooked rice and Sriracha.
Heat through for two minutes and serve hot divided between two serving bowls.
Recipe courtesy of Tofoo
