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Cream Tofu Over Rice
Ingredients
Metric
200 g ~ 1 cup rice
480 ml ~ 2 cups water
400 g firm tofu
3 tbsp cornstarch
100 g sun dried tomatoes, canned
½ tbsp olive oil for frying
⅛ tsp ground black pepper
Sauce:
480 ml milk | soy, oat or cashew
15 g ~ 2 tbsp nutritional yeast
15 ml ~ 1 tbsp olive oil
10 g ~ 1 tbsp cornstarch
8 ml ~ 1 tsp agave syrup
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp ground coriander
½ tsp ground cumin
US
1 cup rice
2 cups water
13 oz firm tofu
3 tbsp cornstarch
3 oz sun dried tomatoes, canned
½ tbsp olive oil for frying
⅛ tsp ground black pepper
Sauce:
2 cups milk | soy, oat or cashew
2 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp cornstarch
1 tsp agave syrup
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp ground coriander
½ tsp ground cumin
MAKES4 portions
PREP TIME20 minutes
COOKING TIME20 minutes
TOTAL TIME40 minutes
Steps
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1Rinse rice really well under running water.
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2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).
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3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.
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4In the meantime, drain sun-dried tomatoes and wipe any excess water or oil (whichever is in the jar). Dice and set aside.
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5Break tofu into bite-sized pieces. Coat each one in cornstarch.
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6Preheat a nonstick frying pan. Set heat to low (induction #4) and add olive oil. Add coated tofu and cover the pan with a lid. Cook, covered, for 5 minutes.
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7Flip the tofu over, cover with a lid again and cook for another 5 minutes.
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8In the meantime, make the sauce. Add milk, nutritional yeast, olive oil, cornstarch, syrup, salt and spices to a small saucepan.
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9Mix to combine and bring to simmer. Whisk and cook for 3 minutes.
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10Pour and sauce into the tofu and add diced tomatoes.
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11Mix to combine using a spatula. Cover the pan with a lid and set heat to very low (induction #2) and cook, covered, for 5 minutes.
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12Add rice to plates.
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13Top with cream tofu.
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14Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 4 portions
470 Calories per portion
23g protein
67g carbohydrates
6g fiber
13g fat
470 Calories per portion
23g protein
67g carbohydrates
6g fiber
13g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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