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Bang Bang Bowls | Crispy Tofu with Cucumber Salad
(0)
30 min
Quick
Knuspr-Küche
Scharf, spritzig, frisch: Bowls voller Tofu-Power! Knuspriger Ofen-Tofu und Kichererbsen in einer Gochujang-Sriracha-Sauce, dazu Naturreis und ein schnell eingelegter Gurkensalat, der dem würzigen Gericht einen herrlichen Crunch verleiht. In nur 30 Minuten fertig.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C fan (220 °C top/bottom heat).
Cook the brown rice according to the package instructions in seasoned water (with the crumbled 1/2 vegetable stock cube or vegetable stock powder, if you like).
Tofu and chickpeas
Unpack the tofu, drain the water, wrap the block in a kitchen towel, and squeeze firmly. Repeat with another kitchen towel until the tofu is almost dry.
Chef's tip
Per serving: 31 g protein, 12 g fiber. The remaining cucumber salad pairs perfectly with another dish the next day.
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