Chili Peanut Tofu

with Carrot & Asparagus Rice

  • 30 min
600 calories and less
Vegetarian
Peanut
Soy
Sulphite
High in fiber
One of our favourites, a simple feel-good, taste-good kind of recipe! The tofu marinated in a chili and peanut sauce is absolutely divine!
Chili Peanut Tofu

Ingredients

1
Carrot(s)
150 g
Asparagus
1 tbsp
Peanut Butter
225 g
Tofu
2 tsp
Olive Oil (not included)
1 tbsp
White Sugar
1/2 cup(s)
Brown Rice
1
Garlic Clove(s)
2 tbsp
Soy Sauce (Pre-mixed)
2 tbsp
Rice Vinegar (Pre-mixed)
8 g
Ginger
1 tbsp
Peanuts
1 tsp
Chili Garlic Sauce
Nutritional facts
Per serving
Amount / Serving
Calories
489 kcal
Total fat
16 g
Saturated Fat
2 g
Sodium
775 mg
Total Carbohydrate
62 g
Fiber
7 g
Sugar
13 g
Proteins
29 g

Instructions

Cook rice
1

Cook rice

Bring 1 cup of water (double for 4 pers.) to a boil in a sauce pan. Once boiling, add rice, reduce heat, cover, and cook for 25 min. Remove from heat and set aside.

Marinate tofu
2

Prepare the marinade

Mince the ginger. Mix sugar, soy sauce & rice vinegar, minced ginger, chili sauce and peanut butter in medium bowl. Stir until homogeneous (tip: add a little water to make it more liquid). Slice the tofu and marinate in sauce for 10 minutes.

Prepare vegetables
3

Prepare the vegetables

Cut the asparagus into 3 cm pieces. Peel and cut the carrot into sticks. Mince the garlic.

Cook vegetables
4

Cook the vegetables

Heat olive oil in a frying pan over medium-high heat. Add the garlic and sauté for 1 minute. Stir in asparagus and carrots and cook 5 minutes until tender. Remove from heat and stir with cooked rice.

Cook tofu
5

Cook tofu

In the same pan, toast the tofu 3 minutes on each side. Pour the rest of the marinade on top and continue cooking for 30 seconds, stirring constantly. Remove from heat.

Sprinkle with peanuts
6

Serve

Serve the slices of tofu and sauce with the rice with asparagus and carrots. Sprinkle with peanuts.