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16Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups jasmine rice (cooked)
- 8.8 oz. firm tofu (cubed, 250 g)
- 2 Tbsp. corn starch
- 1 Tbsp. sesame oil
- 7 oz. mushrooms (sliced, 200 g)
- 1 carrot (grated)
- 1/3 English cucumber (grated)
- 5 radishes (cut into thin slices)
- 2 green onions (cut into rings)
- 3 cups spinach
- 1 clove garlic (cut into thin slices)
- 3 Tbsp. sesame seeds
- 2 1/2 tsp. soy sauce
- sauce (gochujang)
- cayenne pepper
- salt
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Reviews(2)
Megan 3 years ago
Very good combination of flavors and a lot of nice crunch from the veggies! I do wish I had pressed the tofu before frying in the pan because it didn't get very crispy.