Informations supplémentaires
30 min.
|
479 kcal
|
easy
|
|
Printable version
1. Cook the tofu
Preheat the oven to 400°F. In a bowl, break the tofu into small pieces. Add the cornstarch and coat each piece. Add salt and pepper. Spread on a sheet pan covered with baking paper. Add a drizzle of oil and cook in the oven for 18-22 minutes.
2. Cook the rice
Rinse the rice and place in a pot with 1.5 2P | 2 3P cups of water. Bring to a boil. Reduce the heat to low, cover and cook for 18-20 minutes.
3. Setup
Chop the green onions. Separate the cilantro leaves from the stems. Cut the cucumbers into cubes. Cut the lime in half. Place the cabbage in a bowl and season with a drizzle of oil, 1-2 tbsp. of rice or cider vinegar, a pinch of sugar, salt and pepper.
4. Make the Bang Bang sauce
In a bowl, combine the mayonnaise, the sambal oelek, to taste (caution! Spicy), the maple syrup and the juice of half a lime.
5. Mix the tofu
In a bowl, combine the cooked tofu with the half of the mayonnaise sauce.
6. Plate your dish
Serve the tofu in bang bang sauce with the rice, the cabbage, the cucumbers, the green onions, the cilantro leaves and the rest of the sauce and lime juice. Bon appétit!
300gTofu
140gArborio Rice
2gLebanese Cucumber(s)
125gSliced green cabbage
Vegan Mayonnaise
15mlSauce Mix (Sweet Chili Sauce,Sriracha,,)
20mlMaple Syrup
20gCornstarch
2unitGreen Onion(s)
0.5unitCilantro
1unitLime
What you need
Baking sheet, bowls, pot.
479 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
11g
17%
cholesterol
4mg
1%
fiber
5g
20%
protein
16g
saturated
2g
10%
sodium
178mg
7%
sugar
12g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg