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Thai Basil Tofu Stir Fry with Pickled Carrot & Fennel
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Thai Basil Tofu Stir Fry with Pickled Carrot & Fennel

50 minPara 4Nutri-Score B€€
de @jorisdekock7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • firm tofu (pressed and crumbled)Fresco400 g
  • tomato pasteDespensa30 g
  • olive oilDespensa30 ml
  • dark soy sauceDespensa30 ml
  • maple syrupDespensa15 ml
  • spices (e.g. smoked paprika, garlic powder, black pepper)Especias5 g
  • carrot (julienned)Frutas y verduras2 piezas
  • fennel (thinly sliced)Frutas y verduras1 pieza
  • vinegarDespensa60 ml
  • sugarDespensa5 g
  • saltEspecias3 g
  • garlic (minced)Frutas y verduras4 piezas
  • onion (sliced)Frutas y verduras1 pieza
  • bell pepper (sliced)Frutas y verduras1 pieza
  • stir fry sauce (soy sauce, oyster or hoisin sauce, maple syrup)Despensa60 ml
  • Thai basil (large handful, leaves picked)Frutas y verduras20 g
  • jasmine rice (cooked)Cereales300 g
  • lime (cut into wedges)Frutas y verduras1 pieza

por ración

Nutrición

477kcal

Carbohidratos
66 g
Proteínas
18 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Wok
  • Cazo

paso a paso

Preparación

  1. Coat the crumbled tofu

    • Crumble the tofu into a bowl.
    • Coat it with the tomato paste, olive oil, dark soy sauce, maple syrup and spices.
    Paso 1

  2. Bake the tofu

    • Spread the tofu on a baking tray.
    • Bake until the edges crisp up, stirring every 10 minutes.
    Paso 2

  3. Quick-pickle the carrot and fennel

    • Toss the carrot and fennel with the vinegar, sugar and salt.
    • Leave to sit while the tofu bakes; it gets sharper the longer it sits.
    Paso 3

  4. Aromatics in a hot pan

    • Get the pan screaming hot.
    • Add the garlic and onion and cook until fragrant.
    Paso 4

  5. Stir fry the vegetables and tofu

    • Add the bell pepper.
    • Add the baked tofu and keep everything moving so nothing goes soft.
    Paso 5

  6. Add the sauce and basil

    • Pour in the stir fry sauce and toss until everything is coated and glossy.
    • Turn off the heat and throw in the Thai basil.
    Paso 6

  7. Serve

    • Pile the stir fry over jasmine rice.
    • Top with the pickled carrot and fennel and squeeze lime over the whole thing.
    Paso 7
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