INGREDIENTS
160 g
marinated tofu pieces
1/2
broccoli head
200 g
closed-cup mushrooms
100 g
fresh baby spinach
1 cup
rice
1 1/2 tbsp
light soy sauce
1 tbsp
dark soy sauce
1 tbsp
rice vinegar
2
garlic cloves
2
cm fresh ginger root
2
spring onions
1 tbsp
vegetable oil
1 tsp
sesame oil