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
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!