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Basmati rice with tofu in honey mustard sauce

Basmati rice with tofu in honey mustard sauce

Preparation time:
15 min
Difficulty level:

Nutritional values:

49 g
22 g
18 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Olive oilOlive oil ½ Teaspoon
Agave syrupAgave syrup ½ Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Mustard, mustard (sweet)Mustard, mustard (sweet) 1 Teaspoon
Tofu (natural)Tofu (natural) 100 g
Rice (raw)Rice (raw) 50 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Meanwhile, peel carrots, cut on a vegetable slicer or with a peeler first into long strips, then into pieces about 4 cm long and add to rice. Cover and continue cooking for 8-9 minutes.
Step 3:
Cut tofu into bite size pieces. Heat olive oil in a frying pan. Tofu then fry all around for 4 minutes and season with salt and pepper.
Step 4:
Add mustard, agave syrup and 50 ml water to the tofu and bring to the boil. Leave to infuse over low heat for a further 2 minutes. Season the carrot rice with salt and serve with the tofu.

Macronutrient distribution:

The recipe Basmati rice with tofu in honey mustard sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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