Informations supplémentaires
20 min.
|
532 kcal
|
easy
|
|
Printable version
1. Setup
Cut the spring onions into sections, then slice lengthwise very thinly. Place in a bowl of water to make green onion curls. Chop the garlic and the ginger. Cut the cucumber into long slices or into cubes.
2. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook over low heat for 10-12 minutes.
3. Fry the tofu
In a deep skillet, on medium-high heat, add a generous drizzle of oil. in a bowl, break the tofu appart into bite size pieces. Mix with the corn starch and season with salt and pepper. Once the oil is hot, fry the tofu pieces for 5-6 minutes or until crispy. Remove from the pan and put on a paper towel.
4. Make the sauce
In a bowl, mix the gochujang paste, the ketchup, the garlic, the ginger, the soy sauce, the sesame oil and 10 2P | 15 3P ml of sugar. The gochujang paste is spicy. If kids are not used to it, add it gradually to the sauce, to taste.
5. Assemble
Remove the oil from the pan and put the tofu pieces back in the pan and mix in with the sauce. Add the sesame seeds and mix.
6. Plate your dish
Serve the rice with the tofu, cucumber and green onion. Bon appétit!
300gTofu
2unitSoy Sauce
1unitKetchup
30mlGochujang
1unitGarlic Clove(s)
1unitGinger
15mlSesame Oil
10gGrilled Sesame Seeds
30gCornstarch
140gBasmati Rice
2unitGreen Onion(s)
0.5unitEnglish Cucumber(s)
What you need
Bowl, pan, pot, paper towel.
532 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
45g
15%
fat
32g
49%
cholesterol
0mg
fiber
4g
16%
protein
20g
saturated
4g
20%
sodium
792mg
33%
sugar
12g
trans
0g