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Make Ponzu sauce, combine tamari, lemon juice, rice wine vinegar and 1 tablespoon water in a small jug. Set aside.




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      Place flour on a large plate.

      Toss tofu in flour to coat. Heat half the oil in a wok over high heat. Cook tofu, stirring, for 3–4 minutes or until golden brown and crisp. Transfer to a plate. Cover to keep warm.

      Heat remaining oil over high heat.

      Add mushrooms, carrot, corn and capsicum to pan. Cook, stirring, for 4–5 minutes or until almost tender. Add Asian greens. Cook, stirring, for 3–4 minutes or until vegies are tender.


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