Thai tofu with almond sauce and jasmine rice
Tofu is a highly nutritious food, being a good source of protein, calcium, and B vitamins. Eating tofu has been associated with lowering cholesterol levels and reducing the risk of heart disease. Tofu also contains phytoestrogens, which can be helpful for relieving menopausal symptoms in women. Always choose non-GMO organic tofu.
- ½ cup rice flour
- 500g organic hard tofu, cut into thick slices
- Olive oil
- ½ cup coconut cream
- ¼ cup almond butter
- 1 tbsp honey or 100 per cent maple syrup
- 2 tbsp tamari
- 2 tsp ground ginger
- Juice 1 large lime
- ¼ cup water
1 Lebanese cucumber, thinly sliced
- ½ red capsicum, thinly sliced
- Handful shredded red cabbage
- 1 big handful bean sprouts
- 2 shallots, sliced
- Handful almonds, roughly chopped
- Handful coriander, roughly chopped
- Cooked brown jasmine rice, to serve
- Pour rice flour into a medium bowl. Pat tofu dry with a paper towel, and dredge in rice flour.
- Heat olive oil in frying pan over medium heat and fry tofu until golden brown each side, and set aside.
- Place sauce ingredients in small saucepan over medium heat and stir until well combined. Add extra water until desired consistency is reached. Set aside.
- In medium bowl place cucumber, capsicum, cabbage, bean sprouts, shallots, almonds and coriander and toss gently.
- Place rice on serving plate, top with salad, then tofu and drizzle over almond sauce. Top with extra chopped almonds, herbs and shallots, and serve with extra sauce.
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