Name: Crispy tofu and peanut rice bowls
Total time: 1800 s
Yield: 4
Ingredients: 1 pack super-firm tofu; 6 tablespoon cornflour; 160 gram sugar snap peas; 2 pack microwave long grain rice; 2 carrot; 1 bunch salad onion; 2 red chilli; 70 gram peanuts; 1 handful mint; 4 tablespoon sesame seeds; 1 lime; 5 tablespoon crunchy peanut butter; 3 tablespoon soy sauce; 1 tablespoon honey; 2 lime

Step 1

First, prepare the crispy tofu. Pat the tofu (1 pack) dry with kitchen paper, squeezing out as much moisture as you can. Cut into cubes and put into a bowl with the cornflour (45 g) , stirring to coat evenly.

Step 2

Heat a generous splash of vegetable oil in a frying pan over a high heat. Add the coated tofu and fry for around 15 minutes, or until golden and crispy.

Step 3

Meanwhile, to make the dressing, whisk together the crunchy peanut butter (100 g) , soy sauce (45 mL) , honey (20 g) and lime juice (2) in a small bowl. Add water to loosen the consistency as needed.

Step 4

Steam the sugar snap peas (160 g) for 2 minutes, then rinse under cold running water for a few seconds to refresh. Prepare the rice (2 packs) according to the pack instructions.

Step 5

In a large salad bowl, toss together the tofu with the rice, the carrot (2) , the salad onions (1 bunch) , the sugar snaps, half the chillies (1) , the peanuts (70 g) and the mint (1 handful) .

Step 6

Drizzle over the dressing and mix gently until everything is coated. Divide between serving dishes and sprinkle over the sesame seeds (35 g) along with the remaining chillies (1) , peanuts and mint. Squeeze a lime wedge (1) over each dish to serve.

Crispy tofu and peanut rice bowls

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