Informations supplémentaires
20 min.
|
623 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cucumber and carrots into julienne strips. Chop the ginger. Separate 4-5 Boston lettuce leaves per person.
2. Cook the tofu
In a deep skillet over high heat, add a generous drizzle of oil. In a bowl, break the tofu into bite-sized pieces or cut in stripes. Pat dry. Mix with the cornstarch and salt and pepper. When the oil is hot, cook the tofu pieces, 3-4 minutes per side, or until crispy.
3. Cook the vermicellis
Bring a pot of water to a boil. Cook the vermicelli 2-3 minutes. Drain and reserve
4. Make the sauce
In a bowl, combine the peanut butter, soy sauce, ginger, 1 tbsp of rice vinegar, chili flakes to taste, spicy and 1-2 tbsp of water, depending on the desired consistency.
5. Plate your dish
In the Boston lettuce leaves, place a small amount of vermicelli, julienned carrots and cucumbers and a few pieces of crispy tofu. Garnish with the peanut sauce and a few mint leaves. Children will enjoy garnishing their lettuce leaves. Bon appetit!
200gTofu
1unitBoston Lettuce
30mlCornstarch
0.5unitRice Vermicelli
60mlPeanut Butter
2unitLebanese Cucumber(s)
2unitOrganic Nantes carrot (s)
2unitSoy Sauce
1unitGinger
5mlChili Flakes
0.5unitFresh Mint
What you need
Bowls, pot, pan.
623 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
25g
38%
cholesterol
0mg
fiber
7g
28%
protein
29g
saturated
4g
20%
sodium
800mg
33%
sugar
25g
trans
0g