Sauté de tofu croustillants
avec Poivron rouge et pois sucrés
tofu Dragage à la fécule de maïs et la friture ajoute un extérieur croustillant délicieux, en ajoutant une surface parfaite pour la sauce collante-douce avec des légumes tendres. Ce plat est un jeu amusant, rapide et facile à emporter délicieux.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Tofu extra ferme
(Contient Soya)
½ tasse(s)
Riz brun germé
190 g
Poivron rouge
227 g
Pois sucrés, parés
56 g
Oignon rouge, en tranches
30 g
Gingembre
10 g
Coriandre
2 cc
Sauce aux piments et à l’ail
3 cs
Sauce hoisin
(Contient Soya, Sésame, Moutarde)
1 cs
Miel
3 cs
Fécule de maïs
(Contient Sulfites)
Pas inclus dans votre livraison
1
Sel et Poivre*
85
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Peel the ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Using a strainer, rinse the rice. In a medium pot, combine the rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Remove from the heat and drain any excess water.
Meanwhile, wash and dry all produce.* Core and thinly slice the bell pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger. Roughly chop the cilantro. Pat the tofu dry with paper towel, then cut into 1/2-inch cubes. In a medium bowl, combine the tofu and cornstarch. Toss to coat completely. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Pan fry, turning the cubes occasionally, until crispy and golden-brown all over, 7-8 min. Transfer the tofu to a plate and set aside.
Add another drizzle of oil to the same pan, then the onions and peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min. Add the snap peas and ginger. Cook, stirring often, until the snap peas are tender-crisp, 2-3 min.
Add the hoisin sauce, honey and as much chili-garlic sauce as you like to the pan. Cook, stirring, until the veggies are coated and the mixture is warmed through, 1-2 min.
Fluff the rice with a fork and stir in the cilantro. Divide between plates and top with the veggies and tofu.