• Thinly slice carrot into sticks. Thinly slice cucumber into rounds.

• Cut plain tofu (see ingredients) into 2cm chunks.

• In a small bowl, combine sriracha, sesame dressing and the soy sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.

TIP: Sriracha is slightly spicy, use less if you're sensitive to heat.

• While the eggs are frying, add carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave carrot on high until just tender, 2-3 minutes.
• Drain carrot, then return to the bowl. Add baby spinach leaves, shredded cabbage mix and a drizzle of white wine vinegar, toss to coat. Season to taste and cover to keep warm.

• Microwave basmati rice until steaming, 2-3 minutes.

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil.

• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.

• Divide rice, veggies, radish and Korean tofu between bowls.

• Top with a fried egg and drizzle over sriracha dressing. 
• Garnish with sesame seeds to serve. Enjoy!