Ingredients

Method

• 1 x 297 g block of firm tofu
• sriracha sauce
• 50 g panko crumbs
• hot vegetable oil, for shallow frying
• 1 x 5 cm piece fresh ginger, thinly sliced
• 4 cloves garlic, chopped
• 2 t sesame oil
• 30 g chopped peanuts
• 4 spring onions, sliced
• 1 chilli, chopped
• honey
• 2–3 T soya sauce
• 1 x 250 g sachet Woolworths ready cooked brown basmati rice
• 4 hard-boiled free-range eggs

Method

Ingredients

1. Slice 1 x 297 g block of firm tofu into slices or blocks. Dip into a small bowl of sriracha or spicy tomato sauce, then into a bowl of 50 g panko crumbs to coat. Shallow fry in hot vegetable oil until golden and crispy, then drain on kitchen paper.

2. Fry 1 x 5 cm piece thinly sliced fresh ginger and 4 cloves chopped garlic in 2 t vegetable or sesame oil until golden. Add 30 g chopped peanuts (optional), 4 sliced spring onions, 1 chopped chilli and fry for 1–2 minutes. Add a drizzle of honey and 2–3 T soya sauce. Place half in a small bowl and add 1 x 250 g sachet Woolworths ready cooked brown basmati rice to the remaining sauce in the pan and toss through until heated through.

3. Serve with 4 hard-boiled free-range eggs and the crispy tofu. Drizzle over any remaining sauc