Peanut Tofu by Plante Ton Assiette

Preparation time: 30 min
  • Very easy Very easy
Ingredients
• 1 large block of plain firm tofu
• 1 courgette
• 1 aubergine
• 1 yellow onion
• 250 g brown chestnut mushrooms
• 500 g round white rice
• 20 g soy sauce
• 10 g agave syrup
• 4 tablespoons raw peanut butter
• the juice of half a lime
• 1/2 tsp sriracha
• 1 handful of sesame seeds
• 1 tsp peanut oil (or olive oil)
• Cut the block of tofu into cubes. Pour a little peanut oil over all the cubes. Cook the tofu in an air fryer or in the oven for about ten minutes so the outside is crispy.
• Cook the rice according to the packet instructions. Cut the aubergine and the courgette in half lengthways. Cut each vegetable half across to make half-rounds. Roughly chop the mushrooms.
• Sauté the vegetables in a wok or sauté pan with a little oil or water. While everything cooks, prepare the peanut sauce.
• In a bowl, mix the sauce ingredients (peanut butter, sriracha, soy sauce, agave syrup and lime).
• Start plating up. In a deep plate, place the rice then the vegetables. Put the tofu cubes and the peanut sauce in the wok used to cook the vegetables. Sauté them just long enough to coat them in sauce. Place the tofu on the rice and vegetables, add a few sesame seeds. Enjoy!
• Recipe by Plante Ton Assiette for Perl'Amande
 

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