Ginger Tofu With Vermicelli Bowl
Keywords
- tofu
- donna hay
- poke
- fresh and light
- easy lunch
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Cooking tools:
- Saucepan
- Mixing bowl
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Tongs
- Serving bowl
- Spoon
- Whisk
Ingredients
- 200g brown rice vermicelli noodles
- 2 cloves garlic, crushed
- 1 tablespoon grated ginger
- 2 tablespoons oyster sauce
- 400g firm tofu, cut into 1cm cubes
- 2 teaspoons light-flavoured extra virgin olive oil
- 2 Lebanese cucumbers (300g), thinly sliced
- 1 avocado, sliced
- 2 carrots (300g), peeled and shredded
- ½ cup (140g) pickled ginger
- 2 green onions (scallions), shredded
- micro (baby) red garnet, to serve
- ⅓ cup (80ml) pickled ginger liquid
- 2 tablespoons tahini
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