Sweet and Spicy Tofu Poke

Informations supplémentaires

30 min. | 479 kcal | easy | Vegetarian | Printable version

1. Cook Tofu Turn oven on to 400°F and line a baking sheet with parchment paper. In a medium bowl, crumble tofu into 1 inch pieces. Add cornstarch, salt and pepper to taste. Toss to coat. Spread tofu on a baking sheet and drizzle with 1 tbsp. oil. Cook for 18–22 minutes or until golden.

2. Cook Rice Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1½ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18–20 minutes, or until grains are tender.

3. Prepare Ingredients Thinly chop green onion. Pick cilantro leaves. Dice cucumber into 1/2 inch pieces. Cut lime in half. In a large bowl, combine cabbage, dressing base, salt and pepper to taste.

4. Prepare Bang Bang Sauce In a small bowl, combine mayonnaise, maple syrup and the following to taste: spicy blend and half of the lime juice.

5. Finish Tofu In the bowl from Step 1, combine tofu with half of the Bang Bang sauce.

6. Serve Divide rice, tofu, slaw and cucumber between serving bowls. Cut remaining lime into wedges. Garnish with green onions and cilantro. Serve lime wedges and remaining Bang Bang sauce on the side. Enjoy!

300gTofu

140gArborio Rice

2gLebanese Cucumber(s)

120gSliced green cabbage

60mlVegan Mayonnaise

15mlSpicy Blend

20mlMaple Syrup

20gCornstarch

2unitGreen Onion(s)

0.5unitCilantro

1unitLime

15mlDressing Base

What you need Baking sheet, bowls, pot.

479 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 81g

27%

fat 11g

17%

cholesterol 4mg

fiber 5g

20%

protein 16g

saturated 2g

10%

sodium 178mg

sugar 12g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg