Sweet & Sticky Tofu with Crispy Onions
over rice with peanuts, broccoli & carrot
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
