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Sautéed Cashew Tofu

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Sautéed Cashew Tofu

with a creamy sauce, broccoli and rice

Informations supplémentaires
25 min. | 447 kcal | easy | Favorite, Low gluten, Spicy, Vegetarian | Printable version
1. Cook the rice Bring a pot of water with 1.5 2P | 2 3P cups of water to a boil. Rinse the rice. Add the rice, cover and cook over low heat for 10-12 minutes.
2. Setup Cut the tofu into cubes. Cut the broccoli into pieces. Thinly slice the shallot. Chop the garlic and ginger.
3. Make the sauce Mix the garlic and ginger with the soy sauce, honey, sambal oelek to taste (spicy!), cream, half of the broth cube, 1/3 2P | 1/2 3P cup of water, salt and pepper. To respect the food preferences of your children, reduce the amount of sambal oelek in the sauce. Those who enjoy spicy food can add more directly to their plate.
4. Cook the tofu Heat a generous drizzle of oil in a pan over medium-high heat. Cook the tofu 4-5 minutes until coloured. Season with salt and pepper.
5. Add the vegetables Add the shallot, broccoli and nuts. Cook 2-3 minutes. Add a drizzle of oil if needed. Season with salt and pepper to taste. Add the sauce and simmer over low heat for 3-4 minutes.
6. Plate your dish Serve the tofu and the sauce with the vegetables and rice. Place everything in the centre of the table and let everyone serve themselves. Bon appétit!
300gTofu
60mlCream 18%
0.5unitBroccoli
140gBasmati Rice
0.5unitShallot
1unitGinger
7.5mlSambal Oelek
60mlCashews
1unitGarlic Clove(s)
1unitHoney
0.5unitVegetable Broth Cube(s)
2unitSoy Sauce
What you need pan, pot, bowl
447 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 12g
18%
cholesterol 9mg
3%
fiber 3g
12%
protein 19g
saturated 3g
15%
sodium 563mg
23%
sugar 13g
trans 0g