avec riz aux edamames et salade d'avocat
Ce bol de tofu regorge de saveurs! Chaque élément de ce plat dynamique est optimisé. De la salade d'avocat à la mayo épicée, chaque bouchée colorée est un véritable délice. Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Avocat • Riz au jasmin • Radis • Edamames (soya) • Oignon vert • Vinaigre de riz (vinaigre de riz, eau, sucre, sel, métabisulfite de potassium) (sulfites) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • 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) • Fécule de maïs • Graines de sésame.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Fécule de maïs
18 g
Edamame
56 g
Radis
3 unit(s)
Avocat
1 unit(s)
Riz au jasmin
0.75 cup
Spicy Mayo
2 tbsp
Oignons verts
2 unit(s)
Graines de sésame
9 g
Vinaigre de riz assaisonné
2 tbsp
Sauce au chili doux
2 tbsp
Huile
1 tbsp
Sucre
0.75 tsp
Poivre
0.13 tsp
Sel
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and edamame, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Stir in half the vinegar and 1/2 tsp (1 tsp) sugar.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch pieces.
- Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Mix cornstarch and sesame seeds in a zip-top bag.
- Add tofu and toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then tofu.
- Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Transfer tofu to a medium bowl.
- Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper.
- Stir together, then set aside in the fridge.
- To the bowl with tofu, add sweet chili sauce, then toss to combine.
- Divide edamame rice between bowls.
- Top with bang bang tofu and avocado salad.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
910
kcal
Calories
55
g
Fat
7
g
Saturated Fat
102
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1110
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
650
mg
Calcium
6.5
mg
Iron
