INGREDIENTS
1
Carrot
1
ear Corn
1
Garlic clove, small
2 tsp
Ginger
200 g
Kale or tenderstem broccoli
2
Spring onions
200 g
Cotton tofu, firm or extra firm
1 tbsp
Mirin or 2 tsp maple syrup
4 tbsp
Soy sauce or tamari
2 tsp
Sriracha sauce
3 cups
Rice, cooked and cooled long grain
2 tbsp
Cornflour / cornstarch
4 tsp
Neutral tasting oil
2 tbsp
Rice wine vinegar
2 tsp
Sesame oil, toasted
100 g
sugar snap peas or mangetout, sliced into equal size pieces