Ginger Tofu With Vermicelli Bowl | Donna Hay

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