Sticky Tofu with Prunes
Preparation
4
minutes
Servings
40
persons
Nutrition
680
calories
Ingredients
500 g tofu2 tsp + 5 tbsp cornstarch
2 cloves garlic
1 piece fresh ginger (3 cm)
4 tbsp oil
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp maple syrup
3 tbsp soya sauce
1 tbsp lime juice
200 g basmati rice
salt
200 g SUNSWEET prunes
1 bunch spring onions
1-2 tbsp sesame seeds
lime wedges for garnishing
Instructions
- Place the tofu between paper towels and weigh it down for about 15 minutes. Mix 2 teaspoons of cornstarch with 125 ml of water. Peel and finely chop the garlic. Peel the ginger and grate finely. Heat 1 tablespoon of oil in a pan, sauté garlic, ginger and ½ teaspoon chilli flakes. Add tomato paste, maple syrup, 1 tablespoon soya sauce and lime juice. Pour in the mixed starch and bring everything to boil while stirring. Simmer for 1 minute and remove from heat.
- Cook the rice in boiling salted water according to the instructions on the package, cut the tofu into cubes, place in a bowl. Add 5 tablespoons of starch, 2 tablespoons of soya sauce and 1 tablespoon of oil and mix well. Heat 2 tablespoons of oil in another pan, fry the tofu until golden brown. Add the sauce and mix well. Mix in prunes.
- Clean and wash the spring onions and cut them into rings. Drain the rice, strain and divide into 4 bowls. Put the tofu on top, sprinkle with spring onions, sesame seeds and ½ tea-spoon chilli flakes. Decorate with lime wedges.
Recipe Categories
Mains,
