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 in a bowl. Add the cornstarch and coat well. Add salt and pepper. Spread on a baking sheet, add a drizzle of oil and cook in the oven for 20-25 minutes.
2. Cook the rice
Rinse the rice and place it 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 sauce
In a bowl, combine the mayonnaise, the sambal oelek, to taste (caution! Spicy), the maple syrup and the juice of half a lime. Mix well.
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
140gCalrose Rice
2unitLebanese Cucumber(s)
100gSliced red cabbage
45mlMayonnaise
15mlSambal Oelek
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