Sriracha Tofoo fried rice bowls

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


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

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Sriracha Tofoo fried rice bowls
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