Extra Virgin Olive Oil, drizzled

300g Tofu, cut into cubes 

1 Bok Choy, halved

2 cups Cooked Long Grain Rice

½ Cucumber, sliced into coins

2 Spring Onions, finely sliced

½ tsp Red Chilli Flakes

2 tsp Sesame seeds, toasted in frying pan

Fresh Coriander Leaves

Optional extra drizzle of honey for extra sticky sweetness!

Sticky Sauce

¼ cup Water

1 Garlic Clove, minced

½ Red Chilli, seeded & thinly sliced

1 tbsp Tamari

1 tbsp Sesame Oil

1 tbsp Honey

1 tsp Ginger, grated

1 tsp Sesame Seeds

1. Combine all sticky sauce ingredients in a small bowl and set aside. 

2. Heat a medium frying pan and drizzle with olive oil. 

3. Add tofu to pan and cook until golden on each side, stirring frequently for approximately 5 minutes. 

4. Once golden, add sticky sauce and bok choy to frying pan, cook until bok choy has softened. 

5. Divide rice, cucumber, spring onion, red chilli flakes, tofu, bok choy and sauce between two bowls.

6. Serve with fresh coriander, toasted sesame seeds and an extra optional drizzle of honey.