Empty My Fridge
The truth about plant protein
Zutaten
- Cucumber · thinly sliced½
- Rice wine vinegar¼ Tassen
- Hot sauce2 EL
- Pea½ Tassen
- Edamame · cooked½ Tassen
- Peanut butter2 EL
- Garlic1
- Lime · juiced1
- Salt0,13 TL
- Spicy mayonnaise
- Vegan mayonnaise¼ Tassen
- Sriracha½ EL
- Tofu · shredded18 oz
- Vegetable oil1 EL
- Soy sauce¼ Tassen
- Brown sugar1 EL
- Sesame seed · toasted½ EL
- Baguette · toasted4
- Cilantro½ Tassen
- Scallion · sliced
- Peanut · chopped roasted
Zubereitung
- 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.
Zusammengefasst aus dem Video von Pick Up Limes. Schau es dir für die Details an.
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Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.