Spicy tofu rice bowl

Ingredients

• 2 tbsp Kewpie Sriracha Mayonnaise
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 500g firm tofu
• 1 small sweet potato
• Half a cup of brown rice
• 2 tsp black sesame seeds
• 1 avocado
• 100g edamame
• 1 small carrot
• 1 small cucumber
• 1 clove garlic
• 1 tbsp olive oil
• Dried chilli flakes (optional)

Method

1. Preheat oven or air fryer to 180 degrees.
2. Cut tofu into 1cm cubes then marinate in half soy sauce and sesame oil and all the garlic while you prepare other ingredients.
3. Cook rice per cooking instructions.
4. Defrost edamame.
5. Peel and cut sweet potato into 1cm cubes then toss in half of the soy sauce and sesame oil, and all of the olive oil. Put in oven for 20 minutes.
6. Half way through sweet potato cooking time add tofu.
7. Slice cucumber thinly then cut into half moons.
8. Grate carrot.
9. Cut avocado into squares.
10. To assemble the bowl: Put rice at the bottom, the place other items in sections around the bowl. Sprinkle with black sesame seeds. Sprinkle chilli flakes if using. Squeeze over Kewpie Sriracha Mayonnaise.
11. Eat and enjoy!

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE SRIRACHA FLV 300G