TOFU POKÉ WITH PEANUT SAUCE
Portions : 4 - Preparation : 15 minutes - Marinade : 4 to 24 hours - Cooking time : 4 to 6 minutesThe tofu
- 1 block firm tofu, cubed (approx. 450 g)
- 15 ml (1 tbsp.) ginger, grated
- 1 clove garlic, minced
- 30 ml (2 tbsp.) honey
- 30 ml (2 tbsp.) white vinegar
- 30 ml (2 tbsp) soy sauce
- 60 ml (4 tbsp) sesame oil
Peanut sauce
- 90 ml (6 tbsp) olive oil
- 30 ml (2 tbsp.) white vinegar
- 1 clove garlic, minced
- 75 ml (5 tbsp.) peanut butter
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp) maple syrup
- 15 ml (1 tbsp) hot sauce
- Salt and pepper to taste
Garnish
- 1 l (4 cups) sushi rice, cooked
- 375 ml (1 ½ cups) corn kernels
- 375 ml (1 ½ cups) edamame beans, cooked
- 500 ml (2 cups) cucumber, sliced
- 250 ml (1 cup) radishes, sliced
- 500 ml (2 cups) red cabbage, grated
- 500 ml (2 cups) carrots, grated
Preparation
- In a bowl, combine the tofu, ginger, garlic, honey, vinegar, soy sauce and sesame oil, and marinate for at least 4 hours and at most 24 hours.
- In a hot frying pan, grill the tofu in a little cooking oil, 2 to 3 minutes on each side.
- In a sauce bowl, combine olive oil, white vinegar, garlic, peanut butter, soy sauce, maple syrup and hot sauce. Check seasoning.
- In each bowl, divide the cooked rice, then the corn, edamame beans, cucumber, radishes, red cabbage and carrots, finally the grilled tofu and on top, the peanut sauce.
