Tofu and egg rice bowl
Quick and delicious, this Asian-inspired vegetarian dish is the perfect weeknight meal. Topped with a fried egg and marinated tofu, it's packed with flavour.
- 1 1/2 cups (300g) jasmine rice
- 4 Coles Australian Free Range Eggs
- 2 x 200g pkts Thai marinated tofu
- 350g pkt Coles Asian Style Salad Kit
- 2 tsp sesame seeds, toasted
Cook the rice following packet directions.
Meanwhile, spray a large non-stick frying pan with olive oil spray. Place over medium heat. Crack each egg into the pan, allowing room for spreading. Cook the eggs for 4-5 mins or until the whites are set and yolks are still runny. Transfer to a plate and loosely cover with foil to keep warm.
Add the tofu to the pan. Cook for 2 mins each side or until heated through.
Place the dressing from the salad kit in a small bowl. Add ¼ cup (60ml) warm water and stir to combine. Divide rice evenly among serving bowls. Top with the tofu, vegetable mix from the salad kit and eggs. Drizzle with the dressing mixture. Sprinkle with sesame seeds.
Serve with: thinly sliced spring onion
Prefer your fried egg well-cooked? Use a spatula to carefully flip the egg, then cook until the yolk is hard.