Thaï Tofu Salad | Blog Cookit

Informations supplémentaires

25 min. | 626 kcal | easy | Plant-based, Express | Printable version

1. Setup Préchauffer le four à 425°F. Chop the peanuts, the cabbage and the green onions. Cut the lettuce into pieces. Separate the cilantro leaves from the stems. Cut the tofu into cubes. Cut the carrot into juliennes. Cut the lime in half.

2. Make the sauce In a pot, combine the coconut milk, the peanut butter, the maple syrup and the soy sauce. Bring to a boil and simmer for 1-2 minutes.

3. Cook the tofu Mix the tofu with half of the sauce. Spread on a baking sheet and cook in the oven for 12-15 minutes.

4. Assemble Add lime juice to the rest of the sauce. In a bowl, combine the cabbage, the green onions, the lettuce, the carrots, the cilantro leaves, the sauce and the tofu.

5. Plate your dish Serve the thaï tofu salad. Bon appétit!

300gTofu

0.25unitRed Cabbage

1unitCarrot(s)

18gSoy Sauce

30gPeanuts

54gPeanut Butter

2unitGreen Onion(s)

1unitCilantro

1unitLime

200mlCoconut Milk

40mlMaple Syrup

1unitBoston Lettuce

What you need Pot, baking sheet, bowls.

626 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 47g

16%

fat 41g

63%

cholesterol 0mg

fiber 7g

28%

protein 28g

saturated 21g

105%

sodium 854mg

36%

sugar 23g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg