Step 1Spray a large non-stick frying or grill pan with olive oil and set over medium-high heat. Cook tofu for 2–3 minutes each side, or until heated through. Remove the tofu from pan, slice into thin strips and cover with foil loosely to keep warm; set aside.
Step 2Heat rice according to packet instructions. Meanwhile, place carrot in a large heatproof bowl and cover with boiling water. Remove with a slotted spoon after 1 minute, then blanch baby spinach for 30 seconds, or until just wilted. Drain it well; keep the vegetables warm.
Step 3Return pan to a medium-high heat and spray again with olive oil. Fry the eggs for 1 minute for a runny yolk, or until they are cooked to your liking.
Step 4Divide brown rice, tofu, carrot, spinach and bean sprouts among 4 shallow serving bowls. Top with a fried egg, sprinkle with toasted sesame seeds and drizzle with hot chilli sauce, if desired.