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🍽️ Chinese Lemon Tofu with Vegetable Rice

752 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 800 g
• cornstarch 4 tbsp
• soy yogurt 3 tbsp
• frying oil 200 ml
• carrots 1 pc
• long-grain rice 300 g
• salt pinch
• peas, frozen 100 g
• turmeric, ground 1 tsp
• organic lemons 2 pc
• sugar 80 g
• chili mix 1 pc
• sesame, roasted 4 tbsp

Instructions

1. 1. Cut the tofu into approx. 2 cm cubes.
2. 2. Mix the tofu cubes in a bowl with 3 tbsp cornstarch and 3 tbsp soy yogurt.
3. 3. Heat oil in a frying pan on high heat for frying.
4. 4. Fry the tofu cubes for approx. 5 minutes until golden brown on all sides.
5. 5. Let the tofu drain on a kitchen paper.
6. 6. Peel the carrot and remove the ends.
7. 7. Dice the carrot finely.
8. 8. Bring the rice to a boil with 700 ml salted water in a pot.
9. 9. Simmer the rice covered on low to medium heat for approx. 15 minutes.
10. 10. After approx. 10 minutes, fold in the carrot, peas and turmeric into the rice.
11. 11. Let the rice simmer for another approx. 5 minutes.
12. 12. Wash the lemons with hot water.
13. 13. Grate approx. 2 tbsp of lemon zest finely.
14. 14. Squeeze the juice from the lemons.
15. 15. Bring 100 ml lemon juice, the lemon zest and sugar to a boil in a frying pan on medium heat.
16. 16. Mix 100 ml water and 1 tbsp cornstarch in a bowl.
17. 17. Pour the starch-water mixture into the pan.
18. 18. Stir the sauce until it is creamy.
19. 19. Fold the tofu into the sauce.
20. 20. Let the tofu simmer on low heat.
21. 21. Wash the red pepper.
22. 22. Remove the core of the pepper.
23. 23. Finely chop the pepper.
24. 24. Plate the lemon tofu and rice.
25. 25. Garnish the dish with roasted sesame seeds and the pepper.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 752
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 102 g