Ingredients
• 2 cups (400g) medium-grain rice
• 2 garlic cloves, crushed
• 1 1/2 tbs grated ginger
• 1 red capsicum, sliced
• 2 carrots, grated
• 2 zucchinis, grated
• 200g shiitake mushrooms, sliced
• 200g baby spinach
• 1/3 cup (80ml) soy sauce
• 1/2 cup (125ml) sunflower oil
• 300g firm tofu, drained, sliced
• 125g bean sprouts
• 2 tsp black sesame seeds (see note)
• Chilli sauce and coriander leaves, to serve
Method
1. Cook the rice according to the packet instructions.
2. Meanwhile, preheat a wok over high heat. Divide garlic and ginger among the bowls of capsicum, carrot and zucchini, mushroom and spinach, and season. Divide the soy sauce between the mushroom and spinach.
3. Add 1 tbs oil to the wok and stir-fry tofu for 3 minutes or until golden. In separate batches and adding 1 tbs oil at a time, stir-fry the capsicum, carrot, zucchini and mushroom for 1-2 minutes and the spinach for 30 seconds.
4. Divide rice among 4 serving bowls, top with tofu and vegetables, then scatter with bean sprouts and sesame seeds. Serve with chilli sauce and any cooking juices, and garnish with coriander leaves.
