A pinch of Lucy Bee Whole Black Peppercorns, ground
1 tsp. honey or for a vegan option use 1tsp. Lucy Bee Coconut Sugar
½ - 1 tsp. tamari
½ tsp. cayenne pepper, to taste
2 tsp. of freshly grated ginger
Juice of 1 lime
200g brown rice, cooked and cooled
1 carrot, grated
2 handfuls of spinach
70g edamame beans
1-2 spring onions, sliced
Hot water to reheat
In a pan on a low-medium heat, add 1 tbsp. of the sesame oil, 1 garlic clove, ground Lucy Bee Whole Black Peppercorns, honey/Lucy Bee Coconut Sugar, 1 tsp. of tamari and tofu and cook for 2 minutes before topping the tofu with some cayenne pepper. Cook until golden then turn the tofu over and sprinkle cayenne pepper to the side facing you and again, cook until golden. Keep turning for even colour and then cut into bite-sized cubes. When fully cooked, the tofu should be quite sticky with a golden but lightly crisped exterior. Set aside to cool.
In a bowl, add the sesame oil, remaining garlic, ginger, ground Lucy Bee Whole Black Peppercorns, lime and 1 tbsp. of tamari, mix together and season to taste.
Split this mixture between two containers of your choice - we used 2 empty 500ml Lucy Bee Coconut Oil jars. Top with the pre-cooked rice (half in each container/jar). Add the vegetables: carrot; spinach; edamame beans; then top with the cooled tofu and spring onions. Pop the lid on the jar and keep in the fridge until ready to use.
When ready to eat, take out of the fridge. It is advised to allow the jar to reach room temperature before adding the water, If it's straight from the fridge, add a little room-temperature water to the jar first. Boil the kettle and SLOWLY pour hot water into the jar - at least half full for a thicker sauce or more for a soup-like consistency. Close the lid, allow to stew for 5-10 minutes and shake up the jar to mix the flavours about, before serving.