
Urządzenia i Akcesoria
Crispy Korean tofu
Przygotowanie 40 min
Czas całkowity 1 godz. 20 min
4 portions
Składniki
Tofu coating
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almond milk160 g
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cornflour120 g
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plain flour80 g
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garlic powder1 tsp
-
sea salt1 tsp
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ground black pepper¼ tsp
Sauce
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garlic cloves5
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fresh ginger10 g
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light brown sugar60 g
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rice wine vinegar60 g
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pure maple syrup60 g
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Korean chilli paste (gochujang) to taste ( see Tips)30 - 50 g
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ketchup (see Tips)30 g
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sesame oil20 g
-
dark soy sauce20 g
Rice and broccoli
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water1000 g
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sea salt1 ½ tsp
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long grain white rice200 g
-
broccoli florets350 g
Tofu
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firm tofu pressed for 30 minutes, then cut into cubes (2 cm - see Tips)400 g
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vegetable oil to deep fry1000 - 1500 g
-
spring onions/shallots cut into slices (5 mm), to garnish2
-
sesame seeds to garnish
Wartości odżywcze na 1 portion
Kalorie
749.3 kcal /
3147 kJ
Białko
21.7 g
Tłuszcz
30.7 g
Węglowodany
98.4 g
Błonnik
10.5 g
Tłuszcz nasycony
3.9 g
Sód
1072.2 mg