avec riz aux edamames et salade d’avocat
Ingrédients : Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Avocat • Riz au jasmin • Œuf de catégorie A • Edamame (soya) • Vinaigre de riz (vinaigre de riz, sucre, sel) • 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 (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) • Fécule de maïs • Radis • Graines de sésame • Oignon vert.
Allergens
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
Œuf
2 unit(s)
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 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and edamame, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- 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.
- Cut avocado in half, remove the pit and peel. Cut avocado 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.
- In a zip-top bag, combine cornstarch and sesame seeds. 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.
- In the same pan, heat 1 tbsp (2 tbsp) butter over medium heat.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- Divide edamame rice between bowls.
- Top with bang bang tofu, avocado salad and eggs.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
If you've opted to add eggs, in the same pan, heat 1 tbsp (2 tbsp) butter over medium heat. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
Top bowls with eggs.
980
kcal
Calories
51
g
Fat
8
g
Saturated Fat
101
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
34
g
Protein
210
mg
Cholesterol
1180
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
700
mg
Calcium
6.5
mg
Iron
