Teriyaki Tofu with Chicory
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tofu
- 2 shallot (s)
- 1 clove garlic
- 10 g iner, fresh
- 1 red pepper (s)
- 1 chicory
- 5 tablespoon teriyaki sauce
- 3 tablespoon oil
- 1 teaspoon sugar, brown
- 150 ml vegetable stock
- 1 teaspoon lime zest, finely grated, organic
- 2 dashes lime juice
- salt and pepper
- 0.5 ½ bunch coriander greens
- 2 tablespoon peanuts, roasted
Print Recipe
Pin Recipe Instructions
- Cut the tofu into approx. 1 cm thick slices, then cut into strips. Mix with 5 tablespoon teriyaki sauce. Set aside covered.
- Cut shallots into half rings. Chop the garlic clove and ginger into small pieces. Clean, core and quarter the pepper. Cut the quarters lengthways into 1 cm wide strips. Clean the chicory and cut across into 2 cm wide strips.
- Heat 2 tablespoons of oil in a pan. Take the tofu out of the marinade and fry it in the hot oil until golden brown and then remove it from the pan. Pour 1 tablespoon of oil into the pan, fry the shallots, ginger and garlic for 2 minutes. Add paprika and fry for another 2 minutes. Caramelize with 1 teaspoon brown sugar.
- Fold in the chicory and tofu. Add 150 ml vegetable stock and the tofu marinade and bring to the boil together. Add 1 teaspoon of finely grated organic lime zest. Season to taste with 1 - 2 squirts of lime juice, salt and pepper. Sprinkle with the leaves of 1/2 bunch of coriander greens and 2 tablespoons of roasted peanuts.
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