Empty My Fridge
The truth about plant protein
Ingredientes
- Cucumber · thinly sliced½
- Rice wine vinegar¼ xícara
- Hot sauce2 colheres de sopa
- Pea½ xícara
- Edamame · cooked½ xícara
- Peanut butter2 colheres de sopa
- Garlic1
- Lime · juiced1
- Salt0,13 colher de chá
- Spicy mayonnaise
- Maionese vegana¼ xícara
- Molho sriracha½ colher de sopa
- Tofu · shredded18 oz
- Vegetable oil1 colher de sopa
- Molho shoyu¼ xícara
- Brown sugar1 colher de sopa
- Sesame seed · toasted½ colher de sopa
- Baguette · toasted4
- Cilantro½ xícara
- Scallion · sliced
- Peanut · chopped roasted
Modo de preparo
- 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.
Resumido do vídeo de Pick Up Limes. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.