Ingredients

• 1 tbsp vegetable oil
• 120g pack Tenderstem broccoli tips, halved lengthways
• 1 red pepper, seeded and cut into chunks
• 160g pack marinated tofu pieces
• 2 x 250g pouches microwave rice
• 200g frozen peas 
• 1 tbsp sesame seeds
• 3 spring onions, chopped
• 1 red chilli, seeded and finely chopped
• 1 garlic clove, crushed
• 2.5cm piece fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp rice wine vinegar

Method

1. Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.
2. Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.
3. Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy, 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.