Ingredients
- 2 medium carrots, peeled, cut into matchsticks
- 1 Lebanese cucumber, trimmed, thinly sliced diagonally
- 1½ tablespoons sushi seasoning
- 375 g firm tofu, diced into cubes
- 1 small red onion, cut into thin wedges
- 3 garlic cloves, crushed
- 2 teaspoons chilli paste
- 1 medium red capsicum, seeded, diced
- 1 large head of broccoli, cut into florets
- 3 cups cooked brown rice
- 1 tablespoon gluten-free, reduced-salt tamari
- 4 eggs
How to Make It
- Place carrots, cucumber and sushi seasoning in a bowl; leave to pickle for 10 minutes, then drain and set aside.
- Meanwhile, spray a non-stick wok with olive oil and set over high heat. Add tofu and stir-fry for 2–3 minutes, or until golden. Remove tofu from wok; set aside.
- Return wok to high heat and spray with a little more oil. Sauté onion for 1 minute. Add garlic and chilli; stir-fry until fragrant. Add capsicum and broccoli with 2 tablespoons water; stir-fry for 2 minutes, or until almost tender.
- Add rice and tamari to the wok; stir-fry for 1–2 minutes. Return the reserved tofu to wok and toss. Meanwhile, spray a large non-stick frying pan with oil. Set over high heat. Fry eggs for 2–3 minutes.
- Divide rice among four bowls. Top with a fried egg; serve with pickled cucumber and carrot.
