Mousse au cashew with strawberries
Put the cashews in a screw jar and cover with cold water. Soak in the refrigerator for 3-4 hours or overnight. Peel the bananas and cut them into coarse pieces...
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Tofu bowl with vegetables
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
395
Calories
42 g
Carbohydrates
21 g
Protein
13 g
Fat
Ingredients:
 | Olive oil | ¼ Teaspoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Garlic (fresh) | ⅜ (1 g) |
 | Ginger (fresh) | 1 ¼ g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Sesame, sesame seeds (dried) | ¼ Teaspoon |
 | Tomato paste (double concentrated) | ½ Teaspoon |
 | Soy sauce, soy sauce (dark) | ¼ Teaspoon |
 | Tofu (natural) | 75 g |
 | Rice flour | 3 ¾ g |
 | Bee honey, honey | ½ Teaspoon |
 | Chili flakes | ½ Pinch(s) |
 | Rice vinegar | ¼ Teaspoon |
 | Long grain rice (raw) | 37 ½ g |
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Preparation:
Step 1:
Cook the rice according to package instructions. Then drain and leave to drain.
Step 2:
In the meantime, peel and chop the garlic. Peel and grate the ginger. Combine garlic, ginger, chili flakes, tomato paste, honey, rice flour, soy sauce and vinegar with 100 ml water and mix well.
Step 3:
Drain the tofu and squeeze it carefully. pat dry with kitchen paper and cut into cubes.
Step 4:
Heat some olive oil in a pan and fry the tofu in it for about 2 minutes per side. Remove the pan from the heat, add the marine to the tofu and mix well.
Step 5:
Clean the broccoli, wash and divide into florets. Cook in boiling salted water over medium heat for about 5 minutes. Drain and allow to steam. Serve the rice with broccoli and marinated tofu and sprinkle with sesame seeds.
Macronutrient distribution:
The recipe Tofu bowl with vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
Pot
Stove
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