Sticky Chili Tofu Rice Bowls

Ingredients

• 400 g extra-firm tofu, cubed
• 300 g jasmine rice
• 15 ml olive oil
• 1 red pepper, sliced
• 150 g purple cabbage, shredded
• 60 ml sweet chilli sauce
• 15 ml sesame seeds and 2 sliced spring onions
• salt
• black pepper

Method

1. Step 1

   Cook 300 g jasmine rice according to the package directions and keep it warm.

2. Step 2

   Season the tofu with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the tofu for 6 to 8 minutes until golden on most sides.

4. Step 4

   Add 1 red pepper, sliced and 150 g purple cabbage, shredded and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 60 ml sweet chilli sauce and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 15 ml sesame seeds and 2 sliced spring onions and serve right away.