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
  1. To make the dressing, place the pickled ginger liquid, tahini and oyster sauce in a small bowl and stir to combine.
  2. 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.
  3. 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.
  4. 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 

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