PREP. TIME: 20-30 MIN | COOK TIME: 30 MIN | SERVES: 2
INGREDIENTS
⅔ cup rice, raw
⅔ cup water
2 garlic cloves, minced
1 tbsp ginger, minced
1 tbsp lite soya sauce
2 tbsp hoisin
2 tbsp rice wine vinegar
½ tsp sambal
¼ cup water
2 tbsp chicken stock or more water
2 tsp cornstarch
1 block tofu
2 tsp olive oil
1 tbsp lite soya sauce
1 tbsp cornstarch
2 cups snap peas
Pepper
2 green onion stalks, sliced, whites & greens separated
½ cup cashews
DIRECTIONS
Set the oven to 425 degrees.
Drain tofu, wrap in a paper towel then in a clean kitchen cloth. Set something heavy on it (cast iron pan, baking dish with heavy condiments on it) to get the moisture out of it. Let it sit like this while you prepare other things. (Or do this 30 minutes before you start cooking)
Start rice; rinse and add water.
Make sauce: in a jar with a screw on lid add minced garlic, minced ginger, lite soya sauce, hoisin, rice wine vinegar, ¼ cup water, 2 tbsp chicken stock & cornstarch.
Once tofu has been sitting for at least 15 minutes, unwrap. Break into bite sized chunks and add to a large bowl. Drizzle in olive oil & lite soya sauce, toss until combined then add cornstarch, toss until coated. Lay on a sheet tray and bake for 15 minutes on one side, flip and bake another 15 minutes.
While tofu is baking, prepare snap peas: wash and lay on a sheet tray, sprinkle some pepper on them. Roast for 10 minutes.
Once tofu and snap peas are done. Set a medium sized pan on medium heat.
Add the whites of the sliced green onions, let cook for 30 seconds, add the tofu and snap peas to the pan along with half the sauce. Stir until coated and thickened.
Add cashews & greens of green onions, serve over rice.
This makes 2 servings, with leftover sauce for another couple dishes.
724 KCAL | PROTEIN: 37G | FAT: 35G | CARBOHYDRATES: 66G
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