Informations supplémentaires
30 min.
|
559 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring two pots of water to a boil. Add the quinoa and cook 12-15 minutes until tender. Drain. Cook the edamame in the other pot for 2-3 minutes. Drain.
2. Setup
Chop the garlic. Separate the cilantro leaves from the stems. Cut the carrot into thin sticks or grate it. Cut the tofu into small cubes. Cut the wonton wrappers into rectangles. In a bowl, mix the tofu pieces with half of the maple syrup,half of the soy sauce and the garlic**. Let marinate until it's time to cook it.
3. Cook the wontons
In a skillet over medium-high heat, add a drizzle of vegetable oil. Cook the wonton pieces 1-2 minutes on each side until golden brown and crispy. Remove and place on paper towels.
4. Cook the tofu
In the same pan, cook the tofu pieces 3-4 minutes on each side until colored. Add salt and pepper.
5. Make the sauce
In a bowl, mix the tahini with the nutritional yeast, the rest of thesoy sauce and the rest of the maple syrup.
6. Plate your dish
Serve the tofu with the quinoa, the edamame, the carrots, the crispy wonton, the cilantro leaves and the cashews. Garnish with the sauce. Bon appétit!
140gWhite Quinoa
300gTofu
80gEdamame
4unitWonton dough
45mlTahini Sauce
45mlSoy Sauce
3gNutritional Yeast
1unitGarlic Clove(s)
60mlMaple Syrup
30gCashews
1unitCilantro
1unitCarrot(s)
What you need
Pot, pan, bowls, strainer.
559 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
22g
34%
cholesterol
3mg
1%
fiber
8g
32%
protein
30g
saturated
4g
20%
sodium
1237mg
52%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg