Bols de tofu style satay

Végétarien

Rapido

avec pois mange-tout et salade de chou rouge croquante

6 min

Difficulté: 2/3

Asiatique

Pour réussir un plat de tofu, il faut une sauce bien relevée. Le beurre d'arachides, la sauce au gingembre, le vinaigre de riz et le soya s'unissent pour créer une sauce aux arachides riche et savoureuse, de type satay, qui rehausse ce bol de tofu et de légumes de façon spectaculaire.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Arachides

Utensils

Plaque de cuisson

Cuillères à mesurer

Passoire

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Végétarien

Rapido

Climate-conscious

Ingrédients

Tofu

1 unit(s)

Riz au jasmin

0.75 cup

Chou rouge, émincé

113 g

Pois mange-tout

56 g

Coriandre

7 g

Arachides, hachées

28 g

Sauce au gingembre

4 tbsp

Vinaigre de riz assaisonné

2 tbsp

Beurre d'arachide

2 unit(s)

Sauce soja

1 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Huile

2.5 tbsp

Preparation

Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove the pot from heat. Set aside, still covered.

Pat tofu dry with paper towels, then cut into 1-inch cubes.
Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.
Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.

Meanwhile, finely chop cilantro.
Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine.
Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min.
Drizzle with dressing, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
While the pan heats, trim snow peas.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
Remove from heat.
Transfer snow peas to a plate.

When tofu is almost done broiling, reheat the same pan over medium-low.
While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.
When the pan is hot, add prepared sauce.
Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
Remove from heat. Add tofu and stir to coat.