Informations supplémentaires
25 min.
|
626 kcal
|
easy
|
|
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