Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Tofu
Leek rice
How it's done
Tofu
Place 80 g of flour in a deep dish, add the water and mustard, mix, season with salt. Place the remainder of the flour and the Cornflakes in 2 shallow dishes. Toss the tofu in the flour, dip it in the mustard paste and then toss it in the Cornflakes. Press firmly on the crumb coating, place on a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, keep the tofu warm.
Leek rice
Heat the oil in a pan. Add the garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the stock and orange juice, bring to the boil, reduce the heat. Add the leek, mix, cover and simmer over a medium heat for approx. 15 mins. Add the edamame, soy sauce and coriander, mix. Cover and simmer for approx. 5 mins. until the liquid has almost completely reduced, season. Serve the leek rice with the tofu.
| Serve with: | Sriracha |
|---|
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