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VARUCADARLING
Soy bean with multi-grain rice and bok choy
Vegetarian soy tofu with sereg, ginger, garlic, red pepper, soy sauce, multi-grain rice, bok choy and spring onions.
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Ingredients
Directions
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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.
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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.
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In the meantime, remove the outside of the stalks of lemongrass and cut the stalks fine. Slice the ginger and garlic.
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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.
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Cut the tofu into slices of 1 cm wide and halve. Scoop through the marinade and let stand for at least 20 minutes.
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Meanwhile, season the satéprikkers in water.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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Cut the flesh into pieces of 1 cm.
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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.
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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.
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In the meantime, cook the multi-grain rice according to the instructions on the packaging.
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Cut the bok choy into thin strips, keeping the white and green part separate. Cut the spring onion into rings.
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Heat the oil and marinade in a stirring stir fry the white portion of the paksoi 6 min.
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Add the rice and the green paksoiblad the last minute. Season with pepper and salt.
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Divide the plates, garnish with the spring onions and serve with the soy sauce and the soy sauce.
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Nutrition
685Calories
Sodium0% DV3.690mg
Fat46% DV30g
Protein72% DV36g
Carbs21% DV64g
Fiber28% DV7g
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