Crispy tofu with peanut sauce

Crispy tofu with peanut sauce

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 779 kcal
, Fat: 36 g
, Carbohydrate: 70 g
, Protein: 39 g
This is a recipe for all (aspiring) tofu enthusiasts! The spicy peanut sauce guarantees that the quinoa won't taste dry and goes perfectly with the crunchy beans and crispy cubes of tofu.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quinoa and beans

300 g quinoa
salted water, boiling
250 g green beans
salted water, boiling

Tofu

2 tbsp rapeseed oil
500 g tofu, cut into cubes
3 ½ tbsp Maizena cornflour
2 tsp garlic powder
3 ½ tbsp soy sauce
2 tsp sesame seeds

Sauce

¾ dl water
5 tbsp peanut butter
4 tbsp soy sauce
1 tbsp sesame oil
1 lime, the whole juice
2 tsp Sriracha sauce
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How it's done

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Quinoa and beans

Simmer the quinoa (covered) in boiling salted water for approx. 15 mins. until just soft, drain. Cook the beans (uncovered) in boiling salted water for approx. 15 mins. until soft, drain.

Tofu

Heat the oil in a non-stick frying pan. Fry the tofu until crispy, stirring occasionally. Add the cornflour and garlic powder, cook briefly, pour in the soy sauce, reduce briefly. Mix in the sesame seeds.

Sauce

Mix the water with all the other ingredients up to and including the Sriracha sauce, stir until smooth. Serve the quinoa, beans and tofu in bowls, drizzle the sauce on top.

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