Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Crispy Korean tofu
Prep. 40 min
Total 1 h 20 min
4 portions
Ingredients
Tofu coating
-
almond milk160 g
-
cornflour120 g
-
plain flour80 g
-
garlic powder1 tsp
-
sea salt1 tsp
-
ground black pepper¼ tsp
Sauce
-
garlic cloves5
-
fresh ginger10 g
-
light brown sugar60 g
-
rice wine vinegar60 g
-
pure maple syrup60 g
-
Korean chilli paste (gochujang) to taste ( see Tips)30 - 50 g
-
ketchup (see Tips)30 g
-
sesame oil20 g
-
dark soy sauce20 g
Rice and broccoli
-
water1000 g
-
sea salt1 ½ tsp
-
long grain white rice200 g
-
broccoli florets350 g
Tofu
-
firm tofu pressed for 30 minutes, then cut into cubes (2 cm - see Tips)400 g
-
vegetable oil to deep fry1000 - 1500 g
-
spring onions/shallots cut into slices (5 mm), to garnish2
-
sesame seeds to garnish
Difficulty
medium
Nutrition per 1 portion
Sodium
1072.2 mg
Protein
21.7 g
Calories
3147 kJ /
749.3 kcal
Fat
30.7 g
Fibre
10.5 g
Saturated Fat
3.9 g
Carbohydrates
98.4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Show all
Vegetarian sausage rolls
40 min
Vegetarian chilli
35 min
Chickpea shawarma salad bowl
40 min
Warm bulgur salad with orange dressing
40 min
Ricotta and spinach crespelle "cake"
40 min
Walnut and spinach pesto
5 min
Spiced paneer parcels
50 min
Ancho chilli bean bowl
1 h
Warm bulgur salad with orange dressing
40 min
Basmati rice in Varoma bundt tin
35 min
Whole roast broccoli with romesco sauce
45 min
Hasselback beetroot salad with macadamia cream
1 h