Créé avec l’IA
Teriyaki Tofu and Jasmine Rice Bowls
35 min 555 kcal par portion Facile
Ingrédients
4 Portions
- firm tofu600 g
- dry jasmine rice240 g
- soy sauce30 ml
- maple syrup30 g
- sesame oil15 ml
- broccoli florets300 g
- carrots200 g
- garlic10 g
- fresh ginger10 g
- cornstarch15 g
- water540 ml
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear.
- 2
Add the rinsed rice and 480 ml water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes until the water is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
- 3
Drain the tofu and pat it very dry. Cut it into bite-sized cubes.
- 4
Toss the tofu cubes with the cornstarch until evenly coated.
- 5
Mince the garlic and grate the fresh ginger. Slice the carrots into thin rounds or matchsticks.
- 6
In a small bowl, mix the soy sauce, maple syrup, garlic, ginger, and 60 ml water to make the teriyaki sauce.
- 7
Heat the sesame oil in a large non-stick pan over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and crisp on most sides.
- 8
Add the broccoli florets and carrots to the pan. Cook for 4–6 minutes, stirring often, until the vegetables are tender-crisp.
