avec riz au gingembre
Ce plat végétarien s'inspire d'un grand classique chinois, le kung pao. Des arachides concassées, des légumes croquants, une sauce riche et un lit de riz parfumé au gingembre confèrent à ce plat toute sa vitalité. Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) (soya) • Poivron • Riz basmati • Céleri • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Beurre d’arachides (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) (arachide) • 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 • Gingembre • Fécule de maïs • Oignon vert.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Riz basmati
0.75 cup
Céleri
3 unit(s)
Poivron
1 unit(s)
Gingembre
15 g
Oignons verts
2 unit(s)
Arachides, hachées
28 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
2 tbsp
Fécule de maïs
9 g
Beurre d'arachide
1 unit(s)
Huile
2 tbsp
Sel
0.125 tsp
Poivre
0.063 tsp
- Before starting, wash and dry all produce.
- Peel, then grate or mince half the ginger (use all for 4 servings).
- Heat a medium pot over medium-high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and ginger. Cook for 1 min, stirring often, until fragrant.
- Stir in 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Bring to a boil over high, then 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.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes. Transfer to a shallow dish. Season with salt and pepper. Sprinkle cornstarch over top, then toss to coat.
- When pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch) Pan-fry for 6-8 min, tossing occasionally, until crispy and golden.
- Transfer tofu to a plate.
- While tofu cooks, core, then cut pepper into 1/2 inch-pieces.
- Thinly slice celery.
- Thinly slice green onions.
- In a medium bowl, combine 1/2 cup (3/4 cups) warm water and peanut butter. Whisk until smooth.
- Add sweet chili sauce and oyster sauce. Whisk to combine.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, celery and peppers.
- Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- Add tofu and sauce mixture to pan (TIP: If sauce mixture has settled, re-whisk before adding). Stir to coat.
- Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top with tofu and veggies.
- Sprinkle peanuts and remaining green onions over top.
860
kcal
Calories
38
g
Fat
6
g
Saturated Fat
98
g
Carbohydrate
21
g
Sugar
6
g
Dietary Fiber
30
g
Protein
5
mg
Cholesterol
1770
mg
Sodium
0
g
Trans Fat
650
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
