Barbecue Thai tofu
with sautéed peppers, onion, carrot and chives
A tasty dish of crunchy vegetables accompanied by basmati rice and tofu sautéed in a homemade Thai style barbecue sauce.
Nice and quick!
wheat, soya, gluten, sesame
White wine vinegar
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Put the rice and 400ml of water in a medium-size saucepan. Bring to a boil and reduce the heat to a minimum. Cover the pan and let the rice cook for 12 minutes. Turn off the heat and let it rest for approx. 5 minutes.
Peel the onion and carrot and cut them into thin strips. Wash the pepper and cut it into thin strips. Chop the chives and save them until the end. Sauté all vegetables in 2 tablespoons of olive oil for 5-8 minutes until they're nice and crisp. Optionally season and set aside.
Wrap the tofu in a clean cloth and absorb any of the water until the tofu is very dry. Let it sit for 2 minutes while covered.
For the barbecue sauce: Finely chop or grate the ginger, garlic and half of the dry chilli. Mix it together with the tomato sauce, white wine vinegar, soy sauce and agave syrup in a bowl. Make sure it's well mixed and set aside.
Add the corn flour and the tofu to a bowl. Coat the tofu with the flour.
Sauté the tofu in 2 tablespoons of olive oil without overlapping each other. Brown them over medium heat for 5 minutes and turn them around so all sides have an even colour. Once everything is sautéed, set aside.
Remove the remaining flour from the pan and add the barbecue sauce. Cook for 2 minutes to reduce the volume and let it thicken. Add the tofu and mix everything together for one minute.