

By Jen Booker
August 2, 2020
1Drain and press the tofu as required and cut into cubes
2Heat sesame oil and fry tofu for 10 minutes until golden brown then sprinkle with salt and sesame seeds
3Turn off the heat
4Trim the sugar snap peas and slice lengthways
5Thinly slice the spring onions
6Add 1 tsp oil to a pan and add the spring onions and peas and cook for 2 minutes
7Stir in the rice and cook for 5 minutes
8Peel and grate the ginger and finely chop the chilli
9Mix the ginger, half the chilli, the juice of half a lime, 1 tsp sesame oil, tamari and maple syrup together in a small bowl
10Peel and de-stone the mango and cut into cubes
11Stir half the dressing and mango through the rice
12Spoon the mango rice into warm bowls and top with sesame tofu
13Sprinkle over the red chilli and drizzle with dressing and serve with lime wedges