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Crispy Tofu

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Crispy Tofu

with sweet asian sauce and bok choy

Informations supplémentaires
25 min. | 544 kcal | easy | Express, Spicy, Vegetarian | Printable version
1. Setup Chop the garlic and the ginger. Cut the green onions in half lenghtwise and then in long pieces. Cut the stems off from the bok choys.
2. Cook the rice Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook over low heat for 10-12 minutes.
3. Make the crispy tofu In a bowl, break the tofu into bite size pieces, pat dry. Kids could help with this task. Mix the tofu with the cornstarch. Season with salt and pepper. Heat a generous drizzle of oil in a pan over medium high-heat. Cook the tofu 5-7 minutes until it's golden and crispy. Remove from the pan and put on a paper towel.
4. Make the sauce In a bowl mix the soy sauce, the garlic, the ginger, the chili flakes and 60 2P | 90 3P ml of sugar.
5. Assemble In the same pan, discard the oil. Add the bok choys and green onions and cook for 2-3 minutes. Add the sauce and bring to a boil. Reduce the heat and cook 1-2 minutes. Add the cripsy tofu pieces and the green onions.
6. Plate your dish Serve the cripsy tofu with the rice. Bon appétit!
300gTofu
40gCornstarch
1unitGarlic Clove(s)
1unitGinger
2gChili Flakes
140gBasmati Rice
0.5unitGreen Onion(s)
60mlSoy Sauce
2unitBok Choy Shanghai
What you need Pan, bowl, pot, paper towel.
544 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 68g
23%
fat 23g
35%
cholesterol 0mg
fiber 3g
12%
protein 22g
saturated 3g
15%
sodium 2097mg
87%
sugar 28g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg