Asian Style Pulled Tofu

Informations supplémentaires

35 min. | 558 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Cook the rice Bring a pot with 1.5 ^2P | 2 ^3P cups of boiling water. Pour the rice, cover and cook for 10-12 minutes over low heat.

2. Setup Grate the tofu. Thinly slice the green onion.

3. Cook the tofu Heat up a drizzle of oil in a pan over medium-high heat. Cook the tofu for 6-8 minutes or until it's crispy and colored. Add salt and pepper. While the tofu cooks, make the sauce in step 4. When the tofu is crispy, turn off the heat and add the sauce. Mix.

4. Make the sauce Mix the soy sauce with the Gochujang, the honey, the sesame oil, the juice of a quarter lime and a pinch of sugar, to taste.

5. Mix the cabbage Bring a small pot of water to a boil. Blanch the edamames for 2 minutes then drain. Meanwhile mix the cabbage with the Wafu sauce. Add salt and pepper, to taste.

6. Plate your dish Serve the rice in a bowl and garnish with the tofu, the cabbage, the edamame and the green onions. Garnish with the sesame seeds. Add lime juice, to taste. Fun fact: In the Korean language, the word gochujang is characterized by a bitter chili sauce. Gochujang is used in many Korean dishes to add spicy taste.Bon appétit!

300gTofu

15mlGochujang

2unitHoney

10mlSoy Sauce

15mlSesame Oil

120gEdamame

1unitLime

140gBasmati Rice

100gSliced red cabbage

15gGrilled Sesame Seeds

2unitGreen Onion(s)

30mlWafu Sauce

What you need pan, pots, bowls, strainer, box grater

558 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 83g

28%

fat 17g

26%

cholesterol 0mg

fiber 7g

28%

protein 22g

saturated 3g

15%

sodium 545mg

23%

sugar 21g

trans 0g