Silken tofu with spicy sauce

Silken tofu with spicy sauce

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / portion: 945 kcal
, Fat: 60 g
, Carbohydrate: 70 g
, Protein: 29 g
If you love bold flavours with a hint of heat, this recipe is just right for you: the silken tofu absorbs the rich, velvety sauce, which, thanks to its balanced seasoning, transforms a simple dish into a surprisingly full-flavoured and comforting treat for the palate. Simple, quick and irresistible.

Ingredients

4 person

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

Rice

2 tbsp sunflower oil
300 g basmati rice
4 ½ dl water, boiling
1 pinch salt

Sauce

20 g Gochujang paste (chili paste)
1 spring onion incl. green part, cut into thin rings, greens set aside
3 tbsp sunflower oil
2 tbsp toasted sesame oil
100 g peanut cream
1 tbsp chilli flakes
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
4 tbsp water, warm

To serve

600 g silken tofu
60 g unsalted peanuts, coarsely chopped
2 tbsp sesame seeds
a little chilli oil, as desired
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How it's done

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Rice

Heat the oil in a pan. Add the rice and roast for approx. 30 seconds. Add water, season with salt. Cover the rice and simmer over a medium heat for approx. 10 mins.

Sauce

Place the gochujang paste and spring onion in a small bowl. Heat the oils in a pan, then pour over. Place the peanut butter and all the ingredients up to and including the sugar in a small bowl and mix well, then stir in the gochujang onion mixture. Gradually stir in the water until the sauce reaches the desired consistency.

To serve

Drain the tofu, pat it dry, slice it, and plate up together with the rice and sauce. Sprinkle the reserved spring onion greens, peanuts and sesame seeds on top, then drizzle over the oil.

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