Thai tofu with almond sauce and jasmine rice
Thai tofu with almond sauce and jasmine rice
Tofu is a good source of protein, calcium, and B vitamins. Enjoy it Thai-style with almond sauce and jasmine rice for a quick and delicious meal fix
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ cup rice flour
- 500g organic hard tofu, cut into thick slices
- Olive oil
-
Almond sauce - ½ cup coconut cream
- ¼ cup almond butter
- 1 tbsp honey or 100 per cent maple syrup
- 2 tbsp tamari
- 2 tsp ground ginger
- Juice 1 large lime
- ¼ cup water
-
1 Lebanese cucumber, thinly sliced - ½ red capsicum, thinly sliced
- Handful shredded red cabbage
- 1 big handful bean sprouts
- 2 shallots, sliced
- Handful almonds, roughly chopped
- Handful coriander, roughly chopped
- Cooked brown jasmine rice, to serve
Method
- Pour rice flour into a medium bowl. Pat tofu dry with a paper towel, and dredge in rice flour.
- Heat olive oil in frying pan over medium heat and fry tofu until golden brown each side, and set aside.
- Place sauce ingredients in small saucepan over medium heat and stir until well combined. Add extra water until desired consistency is reached. Set aside.
- In medium bowl place cucumber, capsicum, cabbage, bean sprouts, shallots, almonds and coriander and toss gently.
- Place rice on serving plate, top with salad, then tofu and drizzle over almond sauce. Top with extra chopped almonds, herbs and shallots, and serve with extra sauce.
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