Vegetable Rice Bowl


  • 1 tbsp vegetable oil
  • 120g pack Tenderstem broccoli tips (optional)
  • 1 red pepper, seeded and cut into chunks
  • 160g pack marinated tofu pieces
  • 2 x 250g pouches microwave rice
  • 200g frozen peas
  • 1 tbsp sesame seeds
  • 3 spring onions, chopped
  • 1 red chilli, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece fresh ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar


  • Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins.
  • Add the tofu and cook for 1-2 mins, until crisp.
  • Add the rice and stir-fry for 4 mins.
  • Add in the peas and cook for a further 2-3 mins.
  • Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl.
  • Pour the sauce over the rice mixture and toss until coated and warmed through.
  • Garnish with sesame seeds and spring onions. Serve.


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