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- Sticky Tofu Rice Bowls with Tangy Carrot Slaw
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Ingredients
- 1 tsp of sesame oil
- 340 g of extra firm tofu, drained, patted dry, crumbled
- 1 garlic clove, grated or crushed
- 0.25 tsp of ground ginger
- 40 g of salad onions, white parts thinly sliced, green parts finely chopped
- 180 ml of hoisin sauce
- 20 ml of light soy sauce
- 200 g of jasmine rice, to serve
- 130 g of carrots, peeled, finely grated
- 40 g of radishes, thinly sliced into discs
- 15 ml of rice vinegar
- 1 tsp of caster sugar