Sweet & Sticky Tofu with Crispy Onions

Name: Sweet & Sticky Tofu with Crispy Onions over rice with peanuts, broccoli & carrot
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 20 milliliters Soy sauce; 2 piece Garlic; 1 sachet(s) Gomashio; 150 g White long grain rice; 360 g Broccoli; 1 piece Onion; 10 g Unsalted peanuts; 30 g Crispy fried onions; 70 g Ginger stir-fry sauce; 200 g Tofu; 1 piece Carrot; 1 sachet(s) Cornstarch; 1 tablespoon [Plant-based] butter; 1 tablespoon Sunflower oil; 1 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

over rice with peanuts, broccoli & carrot

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Tofu originated in China, where it's been consumed for over 2,000 years! It's an excellent meat alternative - low in calories, high in protein, and a great source of iron.

Tags:

Plant-based

Allergens:

Soja

•Gluten

•Tarwe

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

1 piece

Garlic

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

75 g

White long grain rice

200 g

Broccoli

½ piece

Onion

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

15 g

Crispy fried onions

(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)

35 g

Ginger stir-fry sauce

(Contains: Soja, Tarwe, Sesamzaad)

100 g

Tofu

(Contains: Soja)

½ piece

Carrot

½ sachet(s)

Cornstarch

(May be present: Gluten)

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Sunflower oil

½ tablespoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3298 kJ

Calories788 kcal

Fat28.3 g

Saturated Fat9.4 g

Carbohydrate106.9 g

Sugar23.7 g

Dietary Fiber11.1 g

Protein22.7 g

Salt3.3 g

Potassium659.2 mg

Calcium105.2 mg

Iron1.5 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

•Plate

•Paper Towel

•Casserole

Cooking Steps

Boil plenty of salted water in two pots or saucepans.
Cook the rice in one pan for 8 - 11 minutes or until done, then drain and set aside.
Meanwhile, cut the head of the broccoli into florets and dice the stem. Slice the carrot into thin crescents.
Boil the broccoli and carrot in the other pan for 5 - 7 minutes, then drain and set aside.

In a small bowl, combine the ginger stir-fry sauce with the soy sauce and the honey.
Wrap the tofu in kitchen paper and squeeze out the excess liquid, then tear into bite-sized chunks.
Transfer the cornstarch to a plate and season with salt and pepper, then coat the tofu with the cornstarch.

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the tofu for 5 - 8 minutes, then remove from the pan and set aside.
Meanwhile, chop the onion and crush or mince the garlic.
Melt a knob of butter in the same pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes, then add the sauce and fry for 1 more minute.

Return the tofu to the pan and fry for 2 - 3 minutes, stirring occasionally.
Serve the rice on deep plates with the broccoli and carrot alongside. Top with the sticky tofu in its sauce.
Garnish with the peanuts, crispy onions and gomashio.