Crispy tofu with peanut sauce

Name: Crispy tofu with peanut sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 ½ tbsp Maizena cornflour; 300 g quinoa; 5 tbsp peanut butter; 500 g tofu; 250 g green beans; 1 limes; 2 tsp Sriracha sauce; 2 tbsp rapeseed oil; 1 tbsp sesame oil; 2 tsp garlic powder; 7 ½ tbsp soy sauce; 2 tsp sesame seeds

Vegan main dish

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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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.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

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

How it's done

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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