Informations supplémentaires
25 min.
|
485 kcal
|
easy
|
|
Printable version
1. Setup
Tear the tofu into medium sized pieces. Grate the carrot. Keep a few lettuce leaves for the sandwich and thinly slice the rest. Thinly slice the shallot.
2. Pickle the shallot
Mix the shallot with 3-4 tbsp of cider or wine vinegar, 3-4 tbsp of water, 1 tsp of sugar and a pinch of salt. Let marinate. It's a good moment to encourage your kids' to taste shallots even if they usually don't like it.
3. Make the salad
Mix the carrot with the sliced lettuce, the sesame seeds, a drizzle of oil, salt and pepper.
4. Cook the tofu
Mix the tofu with the cornstarch and spices. Add a generous amount of 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.
5. Plate your dish
Toast the buns to taste. Garnish with the mayonnaise, kimchi, tofu and pickled shallots. Serve the Po'Boy with the salad. Bon appétit!
300gTofu
2unitHotdog bread
80gKimchi
2unitCarrot(s)
1unitRomaine Lettuce Heart(s)
0.5unitShallot
15gGrilled Sesame Seeds
60mlVegan Mayonnaise
12gSpice Mix (Cornstarch,Cajun Spice Mix,,)
What you need
pan, bowl, grate
485 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
32g
49%
cholesterol
12mg
4%
fiber
5g
20%
protein
19g
saturated
5g
25%
sodium
554mg
23%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg