Soy bean with multi-grain rice and bok choy

Name: soy bean with multi-grain rice and bok choy
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 750 g tofu natural; 2 stem chilled lemongrass lemongrass; 4 cm fresh ginger; 2 toe garlic; 6 el peanut oil; 2 Red pepper; 150 ml soy sauce; 280 g multigrain rice; 2 pak choi; 2 bunch onion

Vegetarian soy tofu with sereg, ginger, garlic, red pepper, soy sauce, multi-grain rice, bok choy and spring onions.

Ingredients

Kitchen Stuff

1 dishcloth
1 cast iron pan
1 mortar
8 satepper
1 grill pan

Directions

Let the tofu drain. Put a clean tea towel on a plate. Place the tofu on this and fold the edges of the cloth over the tofu.
Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.
In the meantime, remove the outside of the stalks of lemongrass and cut the stalks fine. Slice the ginger and garlic.
Put the lemongrass, ginger and garlic in the mortar and stamp into a paste. Mix with the oil to a marinade and season with salt and pepper.
Cut the tofu into slices of 1 cm wide and halve. Scoop through the marinade and let stand for at least 20 minutes.
Meanwhile, season the satéprikkers in water.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Cut the flesh into pieces of 1 cm.
Heat the grill pan. Remove the tofu from the marinade (keep the marinade) and baste 5 tofu pieces alternately with pieces of red pepper on 1 satéstick.
Make two sticks per person. Grill the satay in 8 min. Golden brown, turn halfway. Turn off the heat and drizzle with the soy sauce.
In the meantime, cook the multi-grain rice according to the instructions on the packaging.
Cut the bok choy into thin strips, keeping the white and green part separate. Cut the spring onion into rings.
Heat the oil and marinade in a stirring stir fry the white portion of the paksoi 6 min.
Add the rice and the green paksoiblad the last minute. Season with pepper and salt.
Divide the plates, garnish with the spring onions and serve with the soy sauce and the soy sauce.