Ginger Tofu With Vermicelli Bowl | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Keywords
- tofu
- donna hay
- poke
- fresh and light
- easy lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
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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