Informations supplémentaires
25 min.
|
544 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the ginger. Cut the green onions in half lenghtwise and then in long pieces. Cut the stems off from the bok choys.
2. Cook the rice
Bring a saucepan with 1.5 2P | 2 3P cups of water to a boil. Add the rice, cover and cook over low heat for 10-12 minutes.
3. Make the crispy tofu
In a bowl, break the tofu into bite size pieces, pat dry. Kids could help with this task. Mix the tofu with the cornstarch. Season with salt and pepper. Heat a generous drizzle of oil in a pan over medium high-heat. Cook the tofu 5-7 minutes until it's golden and crispy. Remove from the pan and put on a paper towel.
4. Make the sauce
In a bowl mix the soy sauce, the garlic, the ginger, the chili flakes and 60 2P | 90 3P ml of sugar.
5. Assemble
In the same pan, discard the oil. Add the bok choys and green onions and cook for 2-3 minutes. Add the sauce and bring to a boil. Reduce the heat and cook 1-2 minutes. Add the cripsy tofu pieces and the green onions.
6. Plate your dish
Serve the cripsy tofu with the rice. Bon appétit!
300gTofu
40gCornstarch
1unitGarlic Clove(s)
1unitGinger
2gChili Flakes
140gBasmati Rice
0.5unitGreen Onion(s)
60mlSoy Sauce
2unitBok Choy Shanghai
What you need
Pan, bowl, pot, paper towel.
544 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
23g
35%
cholesterol
0mg
fiber
3g
12%
protein
22g
saturated
3g
15%
sodium
2097mg
87%
sugar
28g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg