Sauté de tofu et de mangue au chili doux

Végétarien

Épicé

Nouveau

avec riz à la coriandre et arachides grillées

12 min

Difficulté: 2/3

Chinoise

Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Mangues • Poivron • Riz basmati • Oignon rouge • 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) • Arachides • 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) • Huile de sésame • Mélange d'épices asiatique au sésame (graines de sésame, poudre d'ail, poudre d'oignon, épices, sel, zeste d'orange, sucre, huile de canola, dioxyde de silicium) (sésame) • Fécule de maïs • Coriandre.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Arachides

Utensils

Cuillères à mesurer

Passoire

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Végétarien

Épicé

Nouveau

SEO

Ingrédients

Tofu

1 unit(s)

Riz basmati

0.75 cup

Poivron

1 unit(s)

Mangue

1 unit(s)

Oignon rouge

1 unit(s)

Coriandre

7 g

Arachides, hachées

28 g

Sauce au chili doux

2 tbsp

Sauce soja

1 tbsp

Huile de sésame

1 tbsp

Fécule de maïs

9 g

Mélange d'épices asiatique au sésame

11 g

Huile

1.5 tbsp

Sel

0.25 tsp

Poivre

0.125 tsp

Preparation

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, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium.
When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Core, then cut pepper into 1/4-inch pieces.
Peel, then cut onion into 1/4-inch pieces.
Peel, pit, then cut mango into 1/4-inch pieces.
Roughly chop cilantro.
In a small bowl, whisk together soy sauce, half the sweet chili sauce, half the sesame oil, half the Asian Sesame Blend and 1/4 cup (1/2 cup) water. Season with pepper.

Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
To a medium bowl, add tofu, cornstarch and remaining Asian Sesame Blend. Season with salt and pepper, then toss to coat.
Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
Transfer to another plate.

Reduce heat to medium.
To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Season with salt and pepper. Cook for 2 min, stirring occasionally, until beginning to soften.
Add tofu and sauce. Cook for 1-2 min, stirring frequently, until sauce thickens and veggies are tender-crisp.

Fluff rice with a fork. Stir in half the peanuts and remaining sesame oil. Season with salt.
Divide rice between plates. Top with veggie-tofu mixture and mango.
Drizzle remaining sweet chili sauce over top, then sprinkle with cilantro and remaining peanuts.

Nutrition per serving

840

kcal

Calories

Fat

Saturated Fat

105

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol