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 Reduced salt 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; 70 g East Asian-style sauce; 2 tablespoon Sunflower oil; 1 tablespoon Honey [or plant-based alternative]; to taste [Plant-based] butter; to taste Salt and pepper

over rice with peanuts, broccoli & carrot

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Tofu's spongy, porous texture and high water content allow it to easily absorb flavours, so it's perfect for soaking up marinades and sauces!

Tags:

Plant-based

Allergens:

Soja

•Tarwe

•Gluten

•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

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

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: Noten, Sesamzaad)

15 g

Crispy fried onions

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

35 g

Ginger stir-fry sauce

(Contains: Soja, Gluten, Sesamzaad)

100 g

Tofu

(Contains: Soja)

½ piece

Carrot

½ sachet(s)

Cornstarch

(May be present: Gluten)

35 g

East Asian-style sauce

(Contains: Soja, Tarwe, Gluten)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

Honey [or plant-based alternative]

to taste

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3539 kJ

Calories846 kcal

Fat28 g

Saturated Fat5.9 g

Carbohydrate119.5 g

Sugar29.4 g

Dietary Fiber11.2 g

Protein23.5 g

Salt4 g

Potassium621.4 mg

Calcium102.4 mg

Iron1.4 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

•Tall-Sided Pan

•Small Bowl

•Plate

•Casserole

•Paper Towel

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.
Parboil the broccoli and carrot in the other pan for 5 minutes, then drain and set aside.

Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the broccoli and carrot for 3 minutes.
Stir in the East Asian-style sauce and fry for 1 more minute.
Meanwhile, chop the onion and crush or mince the garlic.
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 and fry the tofu for 6 minutes.

Add the garlic and onion, then fry for 1 - 2 more minutes.
Add the sauce and fry for 2 - 3 more minutes, then stir in some butter as preferred.
Serve the rice on deep plates and arrange everything on top. Garnish with the peanuts, the crispy onions and the gomashio.