• 180g tofu Tofu, firm
• 120g brown rice Brown Rice, boiled
• 80g pak choi Pak Choi
• 80g carrots Carrots, raw
• 10g sriracha Sriracha
• 15g soy sauce Soy Sauce
• 10g honey Honey
• 6g garlic Garlic
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the pak choi and carrot, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.

5. 5

   Meanwhile, steam or stir-fry the pak choi and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: brown rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.