Crunchy crispy tofu with rice and vegetables tastes so delicious. Take a look in your fridge if you have any more vegetables that you should use up, then you can use them in this dish.
Ingredients
- 2 dl rice
- 120 g tofu
- 1 pinch salt
- 1 tbsp corn starch
- 1 handful kale
- 2 dl water
- 1 tsp red curry paste
- ¼ x cauliflower
- 1 x carrot
- 1 handful cashews
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- ¼ x lime
- 1 x spring onion
Method
- Cook rice as directed on the package.
- Squeeze the liquid out of the tofu and divide it into pieces. In a bowl, you have the cornstarch and salt. Mix the pieces around on the plate so that all edges are covered in corn starch.
- To a bowl, massage the kale together with a little olive oil. Feel free to add a little salt or other seasoning for added flavor.
- Put some oil on a baking tray. Fry the pieces and the kale at 200 degrees for about 15 minutes so that the pieces are crisp and golden in color and the kale is crispy.
- Add water and red curry to a frying pan. Divide the cauliflower into florets and the carrot into sticks. Place them in the pan and cook until all the water has evaporated. You will then be left with tasty vegetables.
- Make a tasty asian dressing: Mince or crush the cashews in a motel. Mix this with soy sauce, maple syrup, lime juice and a bit of minced spring union.
