Informations supplémentaires
30 min.
|
444 kcal
|
easy
|
|
Printable version
1. Setup
Cut the cucumber into slices. Cut the carrot into thin sticks or grate it. Cut the tofu into cubes. Peel and finely chop the ginger. Chop the cilantro. Cut off the foot of the bok choy.
2. Cook the rice
Heat a drizzle of oil in a pot over medium high heat. Cook the tomato paste for 1-2 minutes. Add the rice and mix well. Add 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook for 10-12 minutes over low heat. Season to taste.
3. Marinate the vegetables
Put the carrot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the carrot and let marinate. In another bowl, mix the soy sauce, gochujang and honey with the ginger, 1 tbsp. of rice or cider vinegar, 1 tbsp. of sugar and 1/4 cup of water.
4. Cook the bok choy
Heat a drizzle of oil in a skillet over medium high heat. Add the bok choy and cook 3-4 minutes. Add salt and pepper. Remove from the skillet.
5. Cook the tofu
Cook the tofu cubes for 4-5 minutes until lightly browned. Add salt and pepper. Add the sauce and ginger and cook 2-3 minutes.
6. Plate your dish
Serve the rice in a bowl and garnish with the tofu, vegetables, bok choy, cilantro and sesame seeds. Bon appétit!
300gTofu
140gBasmati Rice
30mlTomato Paste
2unitBok Choy Shanghai
2unitLebanese Cucumber(s)
2unitOrganic Nantes carrot (s)
0.5unitCilantro
2unitSoy Sauce
1unitGinger
3unitHoney
10gGrilled Sesame Seeds
20mlGochujang
What you need
pan, pot, tongs, bowls
444 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
7g
11%
cholesterol
0mg
fiber
7g
28%
protein
20g
saturated
1g
5%
sodium
667mg
28%
sugar
15g
trans
0g