Crispy Tofu with Cilantro, Lime & Garlic Sauce
with zucchini, apple and toasted hazelnuts quinoa
Informations supplémentaires
35 min.
|
720 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Cut the zucchini into half moons or small cubes. Cut the apple into small cubes. Chop the onion. Tear the tofu into medium-sized pieces. Roughly chop the hazelnuts.
2. Cook the quinoa
Add the quinoa and the broth cube to the pot of water. Cook for 12-14 minutes or until tender. Drain and let it cool.
3. Cook the zucchini
Warm up a pan over medium-high heat. Roast the hazelnuts for 3-5 minutes or until browned. Remove from the pan. Add a drizzle of oil to the pan. Cook the zucchinis and 3/4 of the onion for 4-5 minutes or until colored. Add salt and pepper. Remove from the pan and put in a bowl with the quinoa, 3/4 of the apples and the hazelnuts. Add a drizzle of oil, lime juice to taste, some salt and some pepper.
4. Make the sauce
Add the cilantro, the garlic, the juice of half a lime, the rest of the onion and the apples, 1/4 2P | 1/3 3P cup of water, the honey, some salt and some pepper in a container. Use a blender to reduce everything to a sauce.
5. Cook the tofu
Add a drizzle of oil to the pan, if needed. Add the tofu pieces and cook for 7-9 minutes turning it a few times until the tofu is colored and crispy. Generously season with salt and pepper.
6. Plate your dish
Serve the tofu with the quinoa and the sauce as a dip for the tofu. Bon appétit!
300gTofu
1unitGarlic Clove(s)
2unitCilantro
1unitHoney
1unitLime
140gMixed Quinoa
1unitCortland Apple(s)
1unitZucchini(s)
0.5unitRed Onion(s)
15gHazelnuts
1unitVegetable Broth Cube(s)
What you need
Pot, Strainer, Pan, Bowls, Hand blender, Tongs.
720 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
36g
55%
cholesterol
0mg
fiber
11g
44%
protein
25g
saturated
5g
25%
sodium
44mg
2%
sugar
30g
trans
0g