avec tofu doré et légumes marinés
Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Avocat • Petites tomates • Pois sucrés • Medley de riz sauvage (riz étuvé, riz sauvage) • Chou rouge • Sauce soya (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) (soya, sulfites, blé) • Mayo épicée (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) (œuf, moutarde) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Huile de sésame • Graines de sésame • Roasted seaweed (algues, huile de maïs, huile de sésame, sel) (sésame) • Oignon vert.
Allergens
Utensils
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
Oignon vert
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 onion.
- 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 onion over top.
- Drizzle spicy mayo over top.
- Serve remaining seaweed strips on the side.
780
kcal
Calories
45
g
Fat
7
g
Saturated Fat
67
g
Carbohydrate
10
g
Sugar
12
g
Dietary Fiber
27
g
Protein
10
mg
Cholesterol
1590
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
650
mg
Calcium
6
mg
Iron
