Informations supplémentaires
30 min.
|
764 kcal
|
easy
|
|
Printable version
1. Setup
Cut the green onions into thin strips and place them in a bowl of cold water so that they curl. You can also thinly slice them. Chop half of the cilantro and separate the rest of the leaves from the stems. Cut the lime in half.
2. Cook the tofu
In a bowl, break the tofu into pieces. Add the cornstarch and season with salt and pepper. In a deep saucepan, add about an inch of vegetable oil and heat over medium-high. Once the oil is hot, cook the tofu pieces 3-5 minutes until crispy. Remove with a slotted spoon and place on paper towels. Reduce the heat if the oil becomes too hot.
3. Make the coleslaw
In a bowl, combine the cabbage, the sour cream, the chopped cilantro and the juice of half a lime. Season with salt and pepper.
4. Make the bang bang sauce
In a bowl, combine the sauce mix with the sriracha to taste (caution! spicy).
5. Make the bang bang tofu
In a bowl, mix the crispy tofu pieces with the bang bang sauce.
6. Plate your dish
Warm up the tortillas in the microwave if desired. Garnish the tortillas with the cabbage, bang bang tofu, green onions and the cilantro leaves. Add lime juice to taste. Bon appétit!
300gTofu
8unitWheat tortilla(s) 6in
40gCornstarch
100gSliced red cabbage
1unitSour Cream
0.5unitLime
15mlSriracha
100mlSauce Mix (mayonnaise,honey,sweet chili sauce)
2unitGreen Onion(s)
1unitCilantro
What you need
Pan, saucepan, slotted spoon, bowls
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
115g
38%
fat
24g
37%
cholesterol
11mg
4%
fiber
7g
28%
protein
25g
saturated
6g
30%
sodium
850mg
35%
sugar
23g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg