
Crispy tofu over rice with cucumber, carrot, and a light sesame-lime finish.
180 gTofu
80 gCucumber
60 gCarrot
1 stalkGreen onion
0.5 cupJasmine Rice
Cook the jasmine rice until tender.
Pat the tofu dry, cut it into cubes, and cook it in the sesame oil for 6 to 8 minutes until golden. Season with salt and black pepper.
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2 tspLime juice
1 tbspSoy Sauce
1.5 tspSesame Oil
To tasteSalt
To tasteBlack Pepper
Divide the rice into a bowl and top with cucumber, carrot, tofu, soy sauce, lime juice, and green onion.