avec tofu doré et légumes marinés
Ingrédients : Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Avocat • Petites tomates • Pois sucrés • Medley de riz sauvage (riz étuvé, riz sauvage) • Chou rouge • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Huile de sésame • Vinaigre de riz (vinaigre de riz, sucre, sel) • Graines de sésame • Algues marines (sésame) (algues, huile de maïs, huile de sésame, sel) • Oignon vert.
Allergens
Tags
Tofu
1 unit(s)
Mélange de riz sauvage
0.5 cup
Avocat
1 unit(s)
Petites tomates
113 g
Algues marines
1 unit(s)
Graines de sésame
9 g
Huile de sésame
1 tbsp
Spicy Mayo
2 tbsp
Sauce soja
2 tbsp
Oignons verts
2 unit(s)
Pois sucrés
113 g
Chou rouge, émincé
56 g
Vinaigre de riz assaisonné
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Sucre
0.5 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir in rice, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
- Halve tomatoes.
- Thinly slice green onions.
- Trim, then halve snap peas crosswise.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
- To a small bowl, add soy sauce, half the sesame oil and 1/4 tsp (1/2 tsp) salt. Stir to combine.
- To a large bowl, add tofu and half the soy sauce mixture. Toss to coat, then set aside.
- To a medium bowl, add half the rice vinegar, remaining sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine. Add snap peas, cabbage and tomatoes. Toss to coat. Set aside.
- Meanwhile, to a foil-lined baking sheet, add tofu. Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Once finished, fluff rice with a fork.
- Add remaining rice vinegar, sesame seeds and half the green onions. Season with salt. Stir to combine.
- Divide rice between bowls.
- Top with marinated veggies, avocado and tofu. Spoon the remaining soy sauce mixture over top of tofu.
- Sprinkle sliced seaweed strips and remaining green onions over top.
- Drizzle spicy mayo over top.
- Serve remaining seaweed strips on the side.
770
kcal
Calories
46
g
Fat
7
g
Saturated Fat
66
g
Carbohydrate
11
g
Sugar
13
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1610
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
650
mg
Calcium
6.5
mg
Iron
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