Heat the oil in a wok. Add the broccoli and pepper and pan fried food, over a high intensity, for 3 mins. Add the tofu and cook for 1-2 mins, until fresh.
Tip in the rice and pan fried food for 4 mins, separating the grains as they warm. Mix through the peas and cook for a further 2-3 mins.
In the interim, make the sauce. Blend the bean stew, garlic, ginger, tamari, sweet bean stew sauce and vinegar in a bowl. Pour it over the rice combination and throw until covered and warmed through. To serve, spoon into bowls and disperse over the sesame seeds and spring onions.
1 tbsp vegetable oil
120g pack Tenderstem broccoli tips, split lengthways
1 red pepper, cultivated and cut into pieces
160g pack marinated tofu pieces
2 x 250g pockets microwave rice
200g frozen peas
1 tbsp sesame seeds
3 spring onions, hacked
1 red stew, cultivated and finely slashed
1 garlic clove, squashed
2.5cm piece new ginger, ground
3 tbsp tamari
2 tbsp sweet stew sauce
1 tbsp rice wine vinegar