Sticky Sriracha tofu bowl

Sticky Sriracha® tofu

• 350 g firm tofu
• 3 garlic cloves
• 200 g water
• 60 g tamari
• 40 g honey
• 30 g Sriracha® sauce
• 25 g gluten free cornflour

Veg and black rice bowl

• 200 g black rice
• 1000 g water
• 1 tsp salt (optional)
• 2 carrots (approx. 180 g), cut into batons
• 1 bunch broccolini (approx. 160 g)
• 100 g red cabbage, shredded
• 100 g snow peas, trimmed and cut into halves lengthways (diagonally)
• 1 tsp sesame oil
• 1 tbsp black sesame seeds