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Poke Bowl Tofu Peanut Butter

Servings:

4

Cooking Time:

20 minutes

Preparation Time:

45 minutes

This is what I need:

For the marinade

– 5 tsp Crunchy peanut butter Mamie Bio
– 2 tbsp soy sauce
– 2 tbsp water
– 1 garlic clove, minced
– 1 tsp of grated ginger
– 1 tsp of rice vinegar (or cider vinegar)
– 1 small red pepper, minced
– 2 tsp of Peanut Oil

For the rest

– 350 grams of tofu
– 1 red pepper
– 1 small red cabbage
– 1 medium carrot
– 1 small leek
– 200g rice
– Sesame
– Salt

Let’s get started!

1- Mince the garlic, ginger and chili pepper into very small pieces, then mix all the ingredients for the marinade.

2- Cut the Tofu into cubes, and let it marinate in the mixture previously made at least 1 hour.

3- Cut the leek, pepper, cabbage and carrot into strips.

4- Cook your rice according to the instructions on the box.

5- Heat 2 teaspoons of oil in a large skillet or wok over high heat. When the pan is hot, put your leeks in it, cook for 5 minutes, then add the peppers, carrots and red cabbage. Sauté for 2 minutes.

6- Add some of the marinade for the tofu to the vegetable mixture, mix well and cook, 1 to 2 minutes, until the cabbage is tender. Add water to dilute if the marinade is too thick. Put aside.

7- Empty your wok, and fry your tofu over high heat with a little marinade.

8- Take 4 bowls, and distribute equally in each bowl: The rice on one half of the bowl, and the vegetables on the other. On top, place your diced tofu, a few slices of cucumber for the crunch, then sprinkle the whole with grilled sesame seeds.

The little trick

Add a fried egg on top for even more deliciousness!

Find more inspiration here!

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