Nutrition Info.(per serve)
300g pack tofu
2 x 250g pouches microwavable brown rice
2 medium carrots, grated or shredded
250g baby spinach or 6 cups chopped spinach
250g bag bean sprouts, trimmed
1 tablespoon sesame seeds, toasted
2-3 teaspoons hot chilli sauce (optional)
Total fat 18g
Saturated fat 3g
Dietary fibre 8g
- Spray a non-stick frying or chargrill pan with oil and set over medium-high heat. Cook tofu for 2-3 minutes each side, or until heated through. Remove from pan, slice into strips and cover with foil to keep warm.
- Heat rice according to packet instructions. Meanwhile, place sliced carrot in a large heatproof bowl and cover with boiling water. Remove with a slotted spoon after 1 minute, then blanch baby spinach for 30 seconds, or until just wilted. Drain and keep vegetables warm.
- Return frying pan to medium-high heat and spray again with oil. Fry eggs for 1 minute for a runny yolk, or to your liking.
- Divide rice, tofu, carrot, spinach and bean sprouts among 4 serving bowls. Top with a fried egg, sprinkle with toasted sesame seeds and drizzle with hot chilli sauce, if desired.
Make it gluten free: Check tofu and chilli sauce are gluten free.
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