Informations supplémentaires
35 min.
|
475 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tofu in cubes. Chop the garlic, the ginger, the green onions and the mushrooms. Cut off the ends of the bok choy. In a bowl, mix the tvp with 3 2P | 4 3P tbsp of water. In a bowl, combine the cornstarch with 1 2P | 2 3P tbsp of water.
2. Cook the rice
Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook 10-12 minutes.
3. Make the sauce
In a skillet over medium-high heat, add a drizzle of oil. Cook the tvp and the mushrooms 2-3 minutes. Add the toban djan paste, the garlic, the ginger and the soy sauce. Cook another 1-2 minutes. Add 1 2P | 1.5 3P cups of water, the cornstarch mixture and 1 tbsp of sugar. Bring to a boil. Lower the heat and simmer 4-5 minutes.
4. Boil the tofu and the bok choy
Bring a pot of salted water to a boil. Add the tofu and cook 2-3 minutes. Remove and add to the sauce mixture. In the same pot, cook the bok choy for 2-3 minutes. Drain and set aside.
5. Assemble
Add the tofu pieces and the dried peppers (caution! spicy) to the sauce mixture. Coat well, mixing carefully to not break the tofu pieces.
6. Plate your dish
Serve the tofu with the rice and the bok choy. Garnish with green oignons. Bon appétit!
300gTofu
60gShiitake Mushrooms
45mlTextured Vegetable Protein
1unitGinger
1unitGarlic Clove(s)
15mlSoy Sauce
140gBasmati Rice
15mlCornstarch
4unitBok Choy Shanghai
4unitDried peppers
1unitGreen Onion(s)
15mlToban Djan sauce
What you need
Pan, pot, strainer.
475 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
6g
9%
cholesterol
0mg
fiber
6g
24%
protein
31g
saturated
1g
5%
sodium
762mg
32%
sugar
5g
trans
0g