Crispy Sticky Tofu Bowls

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

2 cucumbers, roughly chopped

1 tsp freshly minced ginger

2 tbsp rice vinegar

1 tbsp all-purpose soy sauce

1 tbsp sesame oil

500 g (1 lb 2 oz) firm tofu, drained (see note 1)

¼ cup (30 g) cornflour (cornstarch), to coat

4 tbsp olive oil

1 tsp freshly minced garlic

¼ cup (60 ml) tamari or all-purpose soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp cornflour (cornstarch)

¼ cup (60 ml) water

Steamed jasmine rice

1 tsp sesame seeds

1 spring onion (scallion), finely sliced

手順

Make the cucumber salad

– Combine the ingredients in a medium bowl. Set aside.

Prepare the tofu

– Cut the tofu into small squares, approximately 2 cm (¾ inch).

Dust each piece in the cornflour.

Cook the tofu

– Heat the olive oil in a large, heavy-based frying pan over medium–high heat, then cook the tofu for 6–8 minutes (approximately 1–2 minutes per side) until golden brown. Set aside on a plate.

Make the sauce

– Reduce the heat to low. Add the garlic, tamari or soy sauce, brown sugar and sesame oil. Cook, stirring, for 1 minute or until the sauce has thickened slightly.

Combine the cornflour and water in a small bowl. Add the mixture to the pan, 1 tablespoon at a time, to thicken the sauce to your desired consistency.

Combine the tofu and sauce

– Return the tofu to the pan. Toss to coat in the sauce. If the sauce is too thick, add 1 tablespoon of water at a time to loosen the sauce to your desired consistency.

Serve

– Divide the rice and cucumber salad among four bowls. Top with the tofu and sprinkle with sesame seeds and spring onion.

栄養

• サービングサイズ: a bowl
• カロリー: 434
• 脂肪総量: 27.3 g
• 飽和脂肪: 3.8 g
• トランス脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 540 mg
• 炭水化物総量: 34.5 g
• 食物繊維: 2.7 g
• 糖質総量: 7.3 g
• タンパク質: 15.3 g