Informations supplémentaires
30 min.
|
479 kcal
|
easy
|
|
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