🍽️ Low-Carb Bowl with Marinated Tofu

Name: Low-Carb Bowl with Marinated Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g tofu; 1 clove of garlic; 1 tbsp sesame oil; 1 pinch sambal oelek; 2 tbsp teriyaki sauce; 150 g red cabbage; salt; pepper; 2 kohlrabi; 1 carrot; 2 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp honey; 1 tbsp lemon juice; 1 tsp mustard; 0.5 tsp thyme; 0.25 tsp turmeric powder; 4 sprigs parsley; 15 g sesame (1 tbsp)

287 kcal · 30 min · 4 servings

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Ingredients

400 g tofu
1 clove of garlic
1 tbsp sesame oil
1 pinch sambal oelek
2 tbsp teriyaki sauce
150 g red cabbage
salt
pepper
2 kohlrabi
1 carrot
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp lemon juice
1 tsp mustard
0.5 tsp thyme
0.25 tsp turmeric powder
4 sprigs parsley
15 g sesame (1 tbsp)

Instructions

1. Cut the tofu into 8 equal slices.
2. Peel the garlic and chop it finely.
3. Mix the chopped garlic with sesame oil, Sambal Oelek, and teriyaki sauce in a bowl.
4. Place the tofu slices in the marinade and let them marinate for 20 minutes.
5. Wash the red cabbage and remove the core.
6. Shred the red cabbage very finely.
7. Season the shredded red cabbage with salt and pepper.
8. Knead the red cabbage with your hands for about 5 minutes until it becomes soft.
9. Wash the kohlrabi and the carrots.
10. Peel the kohlrabi and the carrots.
11. Grate the kohlrabi and the carrots coarsely.
12. Mix the coarse kohlrabi and carrot shreds in a bowl.
13. Whisk together olive oil, vinegar, honey, lemon juice, and mustard for the dressing.
14. Season the dressing with salt, pepper, thyme, and turmeric.
15. Let the marinade drain slightly from the tofu.
16. Heat a frying pan over medium heat.
17. Place the tofu in the hot frying pan.
18. Fry the tofu for about 4 minutes on each side until golden brown.
19. Pour the remaining marinade over the tofu in the pan.
20. Let the sauce simmer with the tofu for about 2 minutes.
21. Season the tofu with salt and pepper to finish.
22. Wash the parsley.
23. Shake the parsley dry.
24. Chop the parsley finely.
25. Place the kohlrabi-carrot mix on the plate.
26. Add the red cabbage and the tofu.
27. Drizzle the bowl with the prepared dressing.
28. Sprinkle the dish with sesame seeds and the chopped parsley.

Nutrition per serving

kcal: 287
Protein: 19 g · Fett/Fat: 18 g · Carbs: 12 g