Crispy Tofu with Basmati Rice and Vegetables
Crispy golden tofu cubes glazed in a sweet-savory soy-maple sauce, served over fluffy basmati rice with quick sautéed vegetables.
Equipment
Ingredients
Main ingredients
tofu (firm)
500 g
basmati rice (dry)
100 g
zucchini (fresh)
2 piece
carrot (fresh)
3 piece
almond (whole)
30 g
Sauce
soy sauce (liquid)
50 ml
water (liquid)
200 ml
olive oil (liquid)
4 tbsp
vinegar (liquid)
1 tbsp
maple syrup (liquid)
1 tbsp
corn starch (powder)
1 tbsp
garlic (fresh)
1 clove
green onion (fresh)
1 piece
ginger (powder)
1 tsp
sesame seed (whole)
10 g
Instructions
Cook the rice
Cook basmati rice according to package directions until fluffy and tender.
Prepare and fry the tofu
Cut tofu into cubes, pat dry with paper towels, and fry in a pan with a drizzle of oil until golden.
Mix the sauce base
In a bowl, combine soy sauce, water, olive oil, maple syrup, vinegar and corn starch slurry.
Prepare the hot aromatic oil
In a small bowl, combine ginger, garlic and green onion with hot seed oil.
Combine and pour sauce over tofu
Strain the hot aromatic oil over the sauce base, add sesame seeds, then pour the sauce over the fried tofu.
Sauté vegetables
Quickly sauté zucchini and carrots in a hot pan with a little oil until just tender.
Serve
Serve rice, sautéed vegetables and saucy tofu together. Garnish with toasted almonds if desired.
Original recipe
Storage
Best eaten fresh. Sauce may thicken further when stored.
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