Mains
Crispy Sticky Tofu Bowls
4 servings
분량10 minutes
활동 시간20 minutes
총 시간재료
2 cucumbers, roughly chopped
1 tsp ginger, freshly minced
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
500 g (17 oz) firm tofu, drained (see note 1)
¼ cup (30 g) corn flour/cornstarch, to coat
4 tbsp olive oil
1 tsp garlic, freshly minced
¼ cup (60 ml) tamari or soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp corn flour/cornstarch
¼ cup (60 ml) water
Steamed jasmine rice
1 tsp sesame seeds
1 spring onion/scallion, finely sliced
방향
To make the cucumber salad, combine the ingredients in a medium-sized bowl. Set aside.
Cut the tofu into small squares, approximately 2 cm or 3/4”.
Dust each piece in the corn flour.
Heat the olive oil in a large pan over medium-high heat, then cook the tofu for 6-8 minutes (approximately 1-2 minutes per side) until golden brown. Set aside on a plate.
Reduce the heat to low. Add the garlic, tamari or soy sauce, brown sugar and sesame oil. Cook, stirring for 1 minute or until the sauce has thickened slightly.
Combine the corn flour and water in a small bowl. Add to the pan 1 tablespoon at a time to thicken the sauce to your desired consistency.
Return the tofu to the pan. Toss to coat in the sauce. If the sauce is too thick, add 1 tbsp of water at a time to loosen the sauce to your desired consistency.
Divide the rice and cucumber salad between four bowls. Top with the tofu and sprinkle with sesame seeds and spring onions.
영양 정보
1회 제공량
a bowl
칼로리
434
지방 전체
27.3 g
포화 지방
3.8 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
0 mg
나트륨
540 mg
탄수화물 전체
34.5 g
식이섬유
2.7 g
총 당류
7.3 g
단백질
15.3 g
4 servings
분량10 minutes
활동 시간20 minutes
총 시간