Crispy Tofu with Homemade BBQ Sauce
with rice, yogurt and herbed cabbage, bell pepper, cucumber and carrot salad
Informations supplémentaires
30 min.
|
491 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Season the rice with salt and pepper.
2. Setup
Cut the tofu into triangles. Slice the bell pepper into thin strips. Grate the carrot and the cabbage. Thinly slice the cucumber. Chop the herbs.
3. Cook the tofu
Warm up a generous drizzle of oil in a pan over medium-high heat. Pat the tofu dry. Cook the tofu slices for 3-4 minutes on each side or until browned. Transfer the tofu slices to a large bowl.
4. Make the salad
In a bowl mix the cabbage with the carrot, the cucumber, the pepper, the herbs, a drizzle of oil, a pinch of sugar, 1 2P | 2 3P tbsp. of cider or wine vinegar, some salt and some pepper.
5. Mix with the sauce
Add the sauce mixture and the juice of half a lemon to the cooked tofu and toss to evenly coat the slices. Add salt and pepper, to taste.
6. Plate your dish
Serve the rice in a bowl and garnish with the tofu slices, the coleslaw and the yogurt.
Bon appétit!
300gTofu
140gJasmine Rice
115gSauce Mix (Ketchup,Maple Syrup,Soy Sauce,Piri Piri Sauce)
0.5unitLemon
1unitLebanese Cucumber(s)
100gRed Cabbage
1unitCarrot(s)
1unitPepper(s)
1unitFresh Parsley and Basil
100gGreek Yogourt 2%
What you need
491 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
88g
29%
fat
8g
12%
cholesterol
0mg
fiber
6g
24%
protein
20g
saturated
1g
5%
sodium
570mg
24%
sugar
18g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg