Informations supplémentaires
30 min.
|
431 kcal
|
easy
|
|
Printable version
1. Setup
Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Remove the outer layers of the lemongrass and finely chop the inner layers. Chop the garlic and the chili pepper. Separate the cilantro and mint leaves from the stems. Separate the boston lettuce leaves. Slice the cucumber and the shallot. Cut the limes in half.
2. Make the toasted rice powder
In a skillet over high heat, toast the rice until golden brown. Stirring constantly for 4-5 minutes. Place in a plastic bag or in a mortar and reduce it to a powder.
3. Make the sauce
In a bowl, combine the garlic, the lime juice, the brown sugar and the soy sauce.
4. Cook te tofu
In a pan over medium-high heat, add a drizzle of olive oil. Add half of the shallots and the lemongrass. Crumble the tofu into small pieces and cook for 1-2 minutes. Add the sauce and cook for another 1-2 minutes.
5. Plate your dish
Serve the tofu mixture in the lettuce leaves. Garnish with the cucumbers, the mint and the cilantro leaves, the rest of the shallots, the toasted rice powder and the chili peppers, to taste (caution! spicy). Otherwise, leave everything on the table and let everyone serve themselves. Bon appétit!
1unitBoston Lettuce
300gTofu
1unitStalk of Lemongrass
1unitShallot
1unitFresh Chili Pepper
2unitGarlic Clove(s)
1unitFresh Mint and Cilantro
2unitLime
30mlBrown Sugar
30mlSoy Sauce
30mlCalrose Rice
1unitEnglish Cucumber(s)
What you need
Pan, bowls.
431 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
50g
17%
fat
21g
32%
cholesterol
0mg
fiber
4g
16%
protein
18g
saturated
3g
15%
sodium
1542mg
64%
sugar
28g
trans
0g