Empty My Fridge
The truth about plant protein 🌿💪
Ingredients
- Cucumber · thinly sliced½
- Rice wine vinegar¼ cups
- Hot sauce2 tbsp
- Pea½ cups
- Edamame bean · cooked½ cups
- Peanut butter2 tbsp
- Garlic1
- Lime · juiced1
- Salt0.13 tsp
- Spicy mayonnaise
- Vegan mayonnaise¼ cups
- Sriracha sauce½ tbsp
- Tofu · shredded18 oz
- Vegetable oil1 tbsp
- Soy sauce¼ cups
- Brown sugar1 tbsp
- Sesame seed · toasted½ tbsp
- Baguette · toasted4
- Cilantro½ cups
- Scallion · sliced
- Peanut · chopped roasted
Instructions
- Put the sliced cucumber in a bowl, cover with the rice vinegar and sweet chili sauce, mix and set aside.
- Blend all the edamame pea spread ingredients in a small food processor until combined. Set aside.
- In a small bowl, mix the vegan mayonnaise and sriracha. Set aside.
- Grate the pressed tofu into shreds using a box grater.
- Add the vegetable oil and shredded tofu to a sauté pan and cook 4–5 minutes, until lightly golden.
- Add the remaining shredded tofu ingredients (soy sauce, brown sugar, sesame seeds) and cook for 2 more minutes.
- Slice the baguettes open. Spread the edamame pea spread on one half and the sriracha mayo on the other.
- Fill with the shredded tofu, pickled cucumber, cilantro, and optional green onion and peanuts.
Summarized from Pick Up Limes's video. Watch it for the details.
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Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.