Informations supplémentaires
30 min.
|
563 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring 1.5 2P | 2 3P cups of water with 0.5 2P | 1 3P broth cube in a saucepan to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Thinly slice the lettuce. Grate the carrot. Cut the tofu into cubes.
3. Cook the tofu
Add the sauce mixture, the ketchup, the liquid smoke, the rest of the stock cube and 1/2 2P | 3/4 3P cup of water in a pan. Bring to a boil. Add the tofu cubes and cook 3-4 minutes until the sauce thickens. Remove the tofu from the pan and put the sauce in a bowl.
4. Make the salad
Mix the lettuce with the carrot, a drizzle of oil, salt and pepper.
5. Plate your dish
Serve the rice and tofu in a bowl with the sauce and salad. Otherwise, serve all the items in the middle of the table and let everyone help themselves. Bon appétit!
300gTofu
2unitKetchup
120mlSauce Mix(soy sauce,maple syrup)
5mlLiquid smoke
1unitVegetable Broth Cube(s)
1unitRomaine Lettuce Heart(s)
2unitOrganic Nantes carrot (s)
140gBasmati Rice
What you need
pan, bowls, pot, grater
563 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
105g
35%
fat
8g
12%
cholesterol
0mg
fiber
5g
20%
protein
21g
saturated
1g
5%
sodium
1243mg
52%
sugar
36g
trans
0g