Ingredients
1/2 pack of Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into cubes approximately 3cm wide
2 garlic cloves, crushed
2 tbsp tomato sauce
2 tbsp Hoisin sauce
1 tbsp dark soy sauce
1 tbsp golden caster sugar
1 tbsp rice vinegar
1 tbsp vegetable oil
For the Pickled Vegetables:
1 tbsp caster sugar
2 tbsp boiling water
1 ½ tbsp rice vinegar
2 tsp toasted sesame seeds
1 tbsp fresh coriander, chopped
½ tsbp fresh mint, chopped
2 carrots, cut into thin ribbons with a Y peeler
1/3 cucumber, cut into thin ribbons
1 shallot, sliced thinly
Black and white steamed rice to serve