Sticky BBQ Tofu with Zesty Corn Salsa
over fragrant rice with sweet chili mayonnaise4.0(226)
Calories
:
824 kcalProtein
:
20.6g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Selderij
- Soja
- Tarwe
- Mosterd
- Selderij
- May contain traces of allergens
Did you know that per 100 grams, tofu contains more calcium than 1 glass of milk and as much iron as 100 grams of steak?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Seasoned tofu cubes
(Contains: Selderij, Soja, Tarwe)
70 g
Corn
½ sachet(s)
BBQ spice rub
½ piece
Bell pepper
½ sachet(s)
Sweet chili sauce
¼ piece
Lime
50 g
BBQ Sauce
(Contains: Mosterd)
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Cucumber
75 g
Jasmine rice
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Flour
½ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3450 kJ
Calories824 kcal
Fat34.6 g
Saturated Fat4.8 g
Carbohydrate106.5 g
Sugar32.5 g
Dietary Fiber9.8 g
Protein20.6 g
Salt2.6 g
Potassium15 mg
Calcium2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Paper Towel
•Strainer
•Salad Bowl
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, then drain.
- Stir half of the BBQ rub* into the rice, then set aside until serving.
*Take care, this ingredient is spicy! Use as preferred.
2
- Pat the tofu dry with kitchen paper and season with salt and pepper. Coat the tofu with the flour (see Tip).
- Heat the sunflower oil in a frying pan over medium-high heat.
- Fry the tofu for 3 - 4 minutes. Stir in the BBQ sauce, the honey and the rest of the BBQ rub.
- Lower the heat and cook for 1 more minute.
Tip: do this directly before frying. Otherwise, the tofu will no longer be crispy.
3
- Drain the corn. Roughly chop the coriander. Dice the bell pepper and cucumber.
- Zest and juice the lime.
- In a salad bowl, combine the corn with the bell pepper, cucumber, lime juice, extra virgin olive oil and coriander. Season to taste with salt and pepper.
- In a small bowl, combine the mayonnaise with the sweet chili sauce.
4
- Serve the rice in bowls and scatter over the lime zest as preferred.
- Top with the BBQ tofu and the corn salsa.
- Drizzle with the sweet chili mayonnaise to finish.
