Crispy Tofu with Cilantro, Lime & Garlic Sauce

Informations supplémentaires

35 min. | 720 kcal | easy | Vegetarian, Needs a blender | Printable version

1. Setup Bring a pot of water to a boil. Cut the zucchini into half moons or small cubes. Cut the apple into small cubes. Chop the onion. Tear the tofu into medium-sized pieces. Roughly chop the hazelnuts.

2. Cook the quinoa Add the quinoa and the broth cube to the pot of water. Cook for 12-14 minutes or until tender. Drain and let it cool.

3. Cook the zucchini Warm up a pan over medium-high heat. Roast the hazelnuts for 3-5 minutes or until browned. Remove from the pan. Add a drizzle of oil to the pan. Cook the zucchinis and 3/4 of the onion for 4-5 minutes or until colored. Add salt and pepper. Remove from the pan and put in a bowl with the quinoa, 3/4 of the apples and the hazelnuts. Add a drizzle of oil, lime juice to taste, some salt and some pepper.

4. Make the sauce Add the cilantro, the garlic, the juice of half a lime, the rest of the onion and the apples, 1/4 ^2P | 1/3 ^3P cup of water, the honey, some salt and some pepper in a container. Use a blender to reduce everything to a sauce.

5. Cook the tofu Add a drizzle of oil to the pan, if needed. Add the tofu pieces and cook for 7-9 minutes turning it a few times until the tofu is colored and crispy. Generously season with salt and pepper.

6. Plate your dish Serve the tofu with the quinoa and the sauce as a dip for the tofu. Bon appétit!

300gTofu

1unitGarlic Clove(s)

2unitCilantro

1unitHoney

1unitLime

140gMixed Quinoa

1unitCortland Apple(s)

1unitZucchini(s)

0.5unitRed Onion(s)

15gHazelnuts

1unitVegetable Broth Cube(s)

What you need Pot, Strainer, Pan, Bowls, Hand blender, Tongs.

720 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 36g

55%

cholesterol 0mg

fiber 11g

44%

protein 25g

saturated 5g

25%

sodium 44mg

sugar 30g

trans 0g