Tofu and Rice Bowl with Korean Cucumber Salad and Tahini Sauce
Ingredients
For the tofu
400
g
silken tofu
1
tb
sesame oil
0.25
ts
chilli powder
1
tb
agave syrup
2
tb
cornstarch
As a side dish
300
g
jasmine rice
For the Korean cucumber salad
2
pc
mini cucumbers
1
Pinch(es)
salt
1
g
ginger, grated
1
pc
clove of garlic, grated
1
tb
lime juice
2
Pinch(es)
chilli flakes
2
tb
soy sauce
2
tb
olive oil
1
tb
sesame oil
1
tb
sesame
Some
pepper
For the tahini sauce
2
tb
tahini, white
2
tb
vegan alternative to yogurt
1
ts
sesame
1
tb
soy sauce
1
tb
rice vinegar
Some
sriracha, if desired
0.5
pc
lemon, juice
Preparation
1. Cook the rice according to the instructions on the packet. Cut the tofu into bite-sized pieces.
2. Mix together the ingredients for the marinade, and marinate the tofu in it for at least 30 minutes.
3. Meanwhile, wash the cucumbers for the Korean cucumber salad and chop off the ends. Place the cucumbers between two chopsticks and chop thinly. The chopsticks prevent the cucumbers from being cut all the way through. Now turn the cucumber 180 degrees and cut again, diagonally from how you cut before. These creates a concertina effect.
4. Now mix the cucumbers with a pinch of salt in a bowl, and leave to infuse for 10 minutes.
5. Mix all the other ingredients to make a dressing, and add to the cucumbers.
6. Mix together all the ingredients for the tahini sauce in a bowl, then set aside.
7. Wash the topping ingredients and, depending on your preference, chop them into bite-sized pieces and slices.
8. Heat a pan and fry the tofu until crispy on all sides.
9. Now that all the components are prepared, you can fill your lunchboxes. The rice forms the basis. Next comes the Korean cucumber salad, then come the toppings and the tofu.
10. Drizzle the tahini sauce over the ingredients just before you eat.
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