Red Rice and Soy Tofu Bowls

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Serves 3

1 cup Red or brown rice (Red Rice can be found at Asian supermarkets)
150 – 200g Firm tofu
1 Tbsp Dark soy sauce
1 Tsp White and Black Sesame seeds
10 Brown Mushrooms
1 Carrot
10 Green Beans
½ Red or Green Capsicum
1 Lime Sliced
½ Chili Chopped
1 – 2 Eggs (Optional)
1 Spring Onion Chopped


  1. Cook the red or brown rice according to packet instructions. I normally cook 1c rice: 2c water, in microwave or rice cooker for 40min
  2. In a medium sized mixing bowl combine the tofu and dark soy sauce until coated evenly, allow to sit for a couple of minutes to marinate
  3. Heat fry pan over medium heat, spray with non-stick and add the marinated tofu, draining the soy sauce. Cook until well browned on all sides, remove from pan
  4. Cook mushrooms in same pan as the tofu with left over soy sauce
  5. (If using) Cook eggs in boiling water for 6-8 minutes depending on how you like your egg
  6. Chop all remaining vegetables and arrange in three bowls, add tofu, egg, sliced lime, sesame seeds, spring onion and chopped chili.
  7. I serve with sweet chilli sauce

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