Spiced tofu bowl with edamame and cabbage
Japanese Salad Easy
Golden paprika tofu, crunchy edamame and finely shredded cabbage over rice : a Japanese-inspired plant bowl, protein-dense, fresh, colourful and filling without heaviness.
Dietary summary — contains gluten · 5 unverified point(s)
- ContainsGluten
- Not verifiedVegetarian, Vegan, Lactose, Alcohol, Pork
10 min
Preparation
15 min
Cooking
Ingredients
Paprika
5 g
Rice
240 g
Soy sauce
Gluten
30 ml
Olive oil
15 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Tofu
400 g
Edamame
200 g
White cabbage
300 g
Preparation steps
1
Cook the rice according to the packet instructions, then drain.
2
Cube the tofu. Shred the cabbage finely.
3
Mix paprika, half the soy sauce, salt and pepper. Coat the tofu.
4
Hot pan : oil, pan-fry the tofu 6 min until golden. Add edamame 2 min.
5
Build the bowls : rice, cabbage, tofu and edamame. Finish with the remaining soy sauce.
Per serving
481 kcal
Calories
29 g
Protein
55 g
Carbs
15 g
Fat