Chilli-Lime Tofu & Cucumber Rice Bowl
Dinner · Indonesian · Ready in 13 min · Serves 2
Firm tofu crisped in a dry pan with sambal and lime, over rice with cold cucumber and coriander. Vegan, gluten-free, thirteen minutes.
Per serving
- Calories
- 571
- Protein
- 36 g
- Carbs
- 55 g
- Fat
- 23 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron33%
- Vitamin D0%
- B120%
- Zinc35%
- Magnesium33%
- Omega-325%
- Potassium8%
- Vitamin C16%
- Vitamin A8%
- Riboflavin6%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Firm tofu
- 300 g Cooked rice
- 150 g Cucumber
- 25 g Sambal paste
- 25 ml Lime juice
- 40 g Spring onion, sliced
- 1 tbsp Vegetable oil
- 12 g Fresh coriander, chopped
- 1 tsp Chilli flakes
- 1 tsp Salt
Method
- 1
Pat the 350g of firm tofu dry with a tea towel, press it under a plate for 2 minutes and cut it into cubes the width of a thumb.
- 2
Warm 1 tbsp vegetable oil in a frying pan over medium-high heat and cook the tofu for 5 minutes, turning every minute or so, until three or four faces are golden.
- 3
Add 25g sambal paste, 25ml lime juice, 1 tsp chilli flakes and 1 tsp salt and stir over medium heat for 1 minute, until every cube is coated and the pan is nearly dry.
- 4
Warm the 300g of cooked rice through, divide it between two bowls and spoon the tofu over.
- 5
Cut the 150g cucumber into half-moons and scatter it over with the 40g of sliced spring onion and 12g of chopped coriander.
