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Sweet and Spicy Tofu Poke

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Sweet and Spicy Tofu Poke

with rice, cabbage, cucumber and cilantro

Informations supplémentaires
30 min. | 479 kcal | easy | Vegetarian | Printable version
1. Cook Tofu Turn oven on to 400°F and line a baking sheet with parchment paper. In a medium bowl, crumble tofu into 1 inch pieces. Add cornstarch, salt and pepper to taste. Toss to coat. Spread tofu on a baking sheet and drizzle with 1 tbsp. oil. Cook for 18–22 minutes or until golden.
2. Cook Rice Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1½ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 18–20 minutes, or until grains are tender.
3. Prepare Ingredients Thinly chop green onion. Pick cilantro leaves. Dice cucumber into 1/2 inch pieces. Cut lime in half. In a large bowl, combine cabbage, dressing base, salt and pepper to taste.
4. Prepare Bang Bang Sauce In a small bowl, combine mayonnaise, maple syrup and the following to taste: spicy blend and half of the lime juice.
5. Finish Tofu In the bowl from Step 1, combine tofu with half of the Bang Bang sauce.
6. Serve Divide rice, tofu, slaw and cucumber between serving bowls. Cut remaining lime into wedges. Garnish with green onions and cilantro. Serve lime wedges and remaining Bang Bang sauce on the side. Enjoy!
300gTofu
140gArborio Rice
2gLebanese Cucumber(s)
120gSliced green cabbage
60mlVegan Mayonnaise
15mlSpicy Blend
20mlMaple Syrup
20gCornstarch
2unitGreen Onion(s)
0.5unitCilantro
1unitLime
15mlDressing Base
What you need Baking sheet, bowls, pot.
479 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 81g
27%
fat 11g
17%
cholesterol 4mg
1%
fiber 5g
20%
protein 16g
saturated 2g
10%
sodium 178mg
7%
sugar 12g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg