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Korean Tofu & Vegetables with Rice | Tofu Coreano y Verduras con Arroz

9/9/2019 0 Comments
 
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What do you get when you combine the flavors from Korea with tofu, vegetables and rice? A tantalizing flavorful meal to remember. Flavors like soy sauce, ginger, garlic, chili, onions, mushrooms and peppers mingle together with crisp tofu, serve it with rice for a complete meal all in one spot. This meal comes together in about 30 minutes and makes 4 servings. Get the recipe below, watch how to make it with me on YouTube, Facebook or Instagram. Until next time. Happy cooking!

My love,
Christa 
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Ingredients:
  • ½ Cup Soy Sauce  
  • 1 tsp Sesame Oil (Sub: Tahini or Sesame Seeds)
  • 3 Tbsp Coconut Sugar
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Garlic
  • ½ Lime – Squeezed
  • ½ to 1 Tbsp Chili Powder or Flakes (to taste)
  • 1 Tbsp Vegetable Oil
  • 1 Block Tofu (Firm) - Sliced
  • 2 Green Onions – Top & Base Chopped
  • 2 Red Bell Peppers – Sliced
  • ½ jalapeño– Minced
  • 1 Small Zucchini – Sliced
  • 200 grams (about 8) Button-cap Mushrooms – Sliced
Serve with:
  • Rice, Quinoa or Noodles
  • Cilantro & Green Onions
  • Slice of Lime
Peaceful Preparation:
  1. Prepare the vegetables.
  2. Prepare the side: rice, quinoa or noodles.
  3. Heat a little oil in a non-stick pan. Once hot, add the tofu. Cook on medium heat for 10 minutes or until crispy. After 10 minutes, flip, cook 5 more minutes. Break up the tofu and cook until golden brown and crisp, another 5-10 minutes.
  4. Meanwhile, saute the base of the green onion in a little oil or water until translucent. Then add the bell pepper and jalapeño. Cook for another few minutes. Then add the zucchini. Cook for a couple minutes. Then add the mushrooms. Put a tight-fitting lid on top of the mushrooms, cook for about 7 minutes.
  5. Meanwhile, mix the marinade: soy sauce, sesame oil, agave, minced ginger and garlic, chili powder and lime juice.
  6. Add the tofu to the vegetables. Add the sauce. Mix well. Put the lid back on top, allow to come together for about 5 minutes or so. Then serve with your side: rice, quinoa or noodles. Add cilantro and green onions on top and a slice of lime. Enjoy! 
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Ingredientes:
  • ½ taza de salsa de soya
  • 1 cucharadita de aceite de sésamo (o: crema de ajonjoli o semilla de ajonjoli)
  • 3 cucharadas de jarabe de agave (o:  jarabe de arce, o azúcar de coco)
  • 1 cucharada de jengibre picado
  • 1 cucharada de ajo picado
  • ½ lima – jugo de lima o limón
  • ½ - 1 cucharada de chile en polvo
  • 1 cucharada de aceite de vegetal or sin aceite
  • 1 bloque de tofu (firme) - rodajas 
  • 2 Pimienta rojo – rodajas
  • 200 gramos (8) de hongo/ champiñones blanco - rodajas
  • ½ jalapeño– picado
  • 1 calabaza – rodajas
  • 2 cebolla verde – picada
Servir con:
  • Arroz, quinoa o fideos.
  • Cilantro y cebolla verde
  • rodaja de Lima
Preparación pacífica:
  1. Preparar las verduras.
  2. Preparar el lado: arroz, quinoa o fideos.
  3. Calentar el aceite de vegetal en una sartén antiadherente. Una vez caliente, agregar el tofu. Cocine a fuego medio durante 10 minutos. Después de 10 minutos, voltear. Cocine durante 5 minutos. Rompe el tofu y cocina hasta que esté ndorado y crujiente, otros 5-10 minutos.
  4. Calentar el aceite de vegetal o agua en una sartén. Una vez caliente, agregar el base de la cebolla verde. Cocine por 5 minutos. Agregar el pimienta roja y jalapeño. Cocine por 3 minutos. Agregar el calabeza, cocine por 2 minutos. Agregar el hongo/ champiñones, cocine con tapa por 7 minutos.
  5. Mezcle el salsa de soya, aceite de sésamo, agave, carne picada de jengibre y ajo, pimentón y jugo de limón.
  6. Agregar el salsa con vegetals y tofu. Cocine con tapa por 5 minutes. Servir con quinoa, arroz or fideos, cilantor y cebolla verde y lima. Disfruta!
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