Asian Style Pulled Tofu
with rice, edamame, creamy Wafu cabbage and a Gochujang, soy and honey sauce
Informations supplémentaires
35 min.
|
558 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of boiling water. Pour the rice, cover and cook for 10-12 minutes over low heat.
2. Setup
Grate the tofu. Thinly slice the green onion.
3. Cook the tofu
Heat up a drizzle of oil in a pan over medium-high heat. Cook the tofu for 6-8 minutes or until it's crispy and colored. Add salt and pepper. While the tofu cooks, make the sauce in step 4. When the tofu is crispy, turn off the heat and add the sauce. Mix.
4. Make the sauce
Mix the soy sauce with the Gochujang, the honey, the sesame oil, the juice of a quarter lime and a pinch of sugar, to taste.
5. Mix the cabbage
Bring a small pot of water to a boil. Blanch the edamames for 2 minutes then drain. Meanwhile mix the cabbage with the Wafu sauce. Add salt and pepper, to taste.
6. Plate your dish
Serve the rice in a bowl and garnish with the tofu, the cabbage, the edamame and the green onions. Garnish with the sesame seeds. Add lime juice, to taste. Fun fact: In the Korean language, the word gochujang is characterized by a bitter chili sauce. Gochujang is used in many Korean dishes to add spicy taste.Bon appétit!
300gTofu
15mlGochujang
2unitHoney
10mlSoy Sauce
15mlSesame Oil
120gEdamame
1unitLime
140gBasmati Rice
100gSliced red cabbage
15gGrilled Sesame Seeds
2unitGreen Onion(s)
30mlWafu Sauce
What you need
pan, pots, bowls, strainer, box grater
558 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
17g
26%
cholesterol
0mg
fiber
7g
28%
protein
22g
saturated
3g
15%
sodium
545mg
23%
sugar
21g
trans
0g