Tofu with cashew nut sauce

Name: tofu with cashew nut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g pandan rice; 100 g salted cashew nuts; 1 lemon cleaned up; 5 el sunflower oil; 1 toe garlic; 100 ml coconut milk; 1 el light caster sugar; 1 onion; 400 g Thai stir fry mix; 375 g tofu natural in cubes

A tasty recipe. The vegetarian main course contains the following ingredients: lemons (scented), garlic, coconut and onion.

Ingredients

Kitchen Stuff

1 blender or food processor

Directions

Boil the rice according to the instructions on the package.
Grind the cashew nuts finely in the food processor. Grate the zest of the lemon.
Heat the oil in a frying pan. Press the garlic. Add the coconut milk and garlic and bring to the boil.
Stir in the cashew nuts, sugar and lemon zest and let it cook gently on low heat for 10 minutes until the sauce thickens.
Chop the onion. Heat the oil in a stirring stir fry the stir fry mix and onion 4-6 min.
Heat the oil in a frying pan the rest of the oil and fry the tofu for 5 minutes on both sides.
Mix the rice with the vegetables and spread over the plates. Serve with the tofu and cashew nuts.

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Nutrition

725Calories

Sodium21% DV495mg

Fat58% DV38g

Protein46% DV23g

Carbs24% DV71g

Fiber84% DV21g

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