INGREDIENTS
9 ozs
carrots
1 1/2 Tbsps
cooking oil
2 Tbsps
cornstarch
2 Tbsps
curry powder
14 ozs
extra firm tofu
2 cloves
garlic
1 Tbsp
ginger
4
green onions
8 ozs
rice
1 Tbsp
rice vinegar
1 pinch
salt
1 Tbsp
sesame oil
1/4 cup
soy sauce
1 Tbsp
sriracha