30-minute meals: Veggie rice bowl recipe

You will need:

• One tablespoon vegetable oil.
• 120g broccoli tips, halved lengthways.
• One red pepper, seeded and cut into chunks.
• 160g pack marinated tofu pieces.
• Two 250g pouches microwave rice.
• 200g frozen peas.
• One tablespoon sesame seeds.
• Three spring onions, chopped.
• One red chilli, seeded and finely chopped.
• One garlic clove, crushed.
• Two and a half centimetres piece fresh ginger, grated.
• Three tablespoons soy sauce.
• Two tablespoons sweet chilli sauce.
• One tablespoon rice wine vinegar.

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What to do:

Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for three minutes. Add the tofu and cook for one to two minutes, until crisp.

Tip in the rice and stir-fry for four minutes, breaking up the grains as they warm. Stir through the peas and cook for a further two to three minutes.

Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy sauce, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through.

To serve, spoon into bowls and scatter over the sesame seeds and spring onions.

• Recipe obtained from www.realfood.tesco.com.