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Ingredients
  • 1 tbsp ponzu sauce
  • ½ tbsp rice vinegar
  • 5g ginger, peeled and grated
  • 1 tsp sesame oil
  • 300g silken tofu
  • 100g edamame beans
  • 250g pouch cooked quinoa
  • 100g radishes, sliced
  • 2 carrots, peeled into ribbons
  • 2 spring onions, finely sliced
  • 2 small seaweed thins, crumbled
  • 1 tsp sesame seeds
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