Crispy Tofu Bowl with Cucumber-Mint Salad
30 min
Vegan
152689
For 2 Portions
200 g
tofu, plain
200 g
cremini mushroom
140 g
basmati rice
60 ml
soy sauce, low sodium
20 g
ginger
5 g
mint, fresh
1
cucumber
1
green onion
30 g
cornstarch
4 tbsp
olive oil
2 tbsp
rice vinegar
2 clove(s)
garlic
1 tbsp
sesame oil, toasted
1/2 tsp
chili flake
1. All set?
2. Cook rice according to package instructions in a pot of salted water.
3. Wash and thinly slice cucumber.