ginger tofu with
vermicelli bowl
- 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
sesame ginger dressing
- ⅓ cup (80ml) pickled ginger liquid
- 2 tablespoons tahini
- 2 tablespoons oyster sauce
- To make the dressing, place the pickled ginger liquid, tahini and oyster sauce in a small bowl and stir to combine.
- Place the noodles in a large saucepan of boiling water for 1–2 minutes or until tender. Drain and refresh under cold water. Place in a large bowl, add half the dressing and toss to combine.
- Place the garlic, grated ginger, oyster sauce and tofu in a large bowl and toss to coat. Heat the oil in a large frying pan over high heat, add the tofu mixture and cook, stirring occasionally, for 8–10 minutes or until golden and caramelised.
- Divide the noodles, tofu, cucumber, avocado, carrot and pickled ginger between bowls and top with the onion, red garnet and remaining dressing to serve. Serves 4
+ You can find brown rice vermicelli in health food stores.
Photography: Anson Smart
© DONNA HAY GROUP
