Crispy Tofu with Homemade BBQ Sauce

Informations supplémentaires

30 min. | 491 kcal | easy | Family, Spicy, Vegetarian | Printable version

1. Cook the rice Bring a saucepan with 1.5 ^2P | 2 ^3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Season the rice with salt and pepper.

2. Setup Cut the tofu into triangles. Slice the bell pepper into thin strips. Grate the carrot and the cabbage. Thinly slice the cucumber. Chop the herbs.

3. Cook the tofu Warm up a generous drizzle of oil in a pan over medium-high heat. Pat the tofu dry. Cook the tofu slices for 3-4 minutes on each side or until browned. Transfer the tofu slices to a large bowl.

4. Make the salad In a bowl mix the cabbage with the carrot, the cucumber, the pepper, the herbs, a drizzle of oil, a pinch of sugar, 1 ^2P | 2 ^3P tbsp. of cider or wine vinegar, some salt and some pepper.

5. Mix with the sauce Add the sauce mixture and the juice of half a lemon to the cooked tofu and toss to evenly coat the slices. Add salt and pepper, to taste.

6. Plate your dish Serve the rice in a bowl and garnish with the tofu slices, the coleslaw and the yogurt. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!

300gTofu

140gJasmine Rice

115gSauce Mix (Ketchup,Maple Syrup,Soy Sauce,Piri Piri Sauce)

0.5unitLemon

1unitLebanese Cucumber(s)

100gRed Cabbage

1unitCarrot(s)

1unitPepper(s)

1unitFresh Parsley and Basil

100gGreek Yogourt 2%

What you need

491 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 88g

29%

fat 8g

12%

cholesterol 0mg

fiber 6g

24%

protein 20g

saturated 1g

sodium 570mg

24%

sugar 18g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg