Tofu bowl with rice and coleslaw
A bright, healthy, and satisfying Asian-style dish that combines the delicate taste of soy cheese, crumbly rice, and crispy cabbage.
443 kcal · Protein: 20.1 g · Fat: 14.1 g · Carbs: 63.5 g · 30 min
Ingredients
- basmati rice – 50g
- tofu – 150g
- olive oil – 0.5 tsp
- garlic – 1.5 tooth
- green onion – to taste
- chili (pepper/flakes) – to taste
- sesame oil – to taste
- soy sauce – to taste
- Water – 30 ml
- honey – 0.75 tbsp.
- cabbage petals (Beijing) – 150g
- carrot – 0.5 pcs
- cucumbers – 1 pc
- parsley – to taste
- peanut/nut paste – 0.5 tbsp.
- rice vinegar – 0.5 tsp
Instructions
- Boil the basmati rice until cooked.
- Drain the tofu, cut into thick slices, fry in oil until golden brown.
- Finely chop the garlic and green onions.
- Mix chili flakes, sesame oil, soy sauce, water and honey
- Pour the sauce into the pan with the tofu, let it simmer for 5-10 minutes until it thickens and coats the pieces.
- For the salad, shred the Chinese cabbage, slice the carrots and cucumbers, finely chop the green onions and cilantro/parsley, mix.
- For the sauce, mix peanut paste, soy sauce, sesame oil, rice vinegar, honey and grated garlic.
- Dress the salad with the sauce, mix.
- Serve with rice, tofu, and a side salad.