Smoked tofu almond sesame organic 200 gr. With recipe

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• Price: 3,58 € incl. VAT plus Delivery Product number.: GR050302 Delivery 2-3 days

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• • description
  This smoked tofu variant gets a particularly hearty, crispy note thanks to roasted almonds and sesame. Whether cold with a snack or in a salad, sautéed with vegetable dishes, pasta or rice - "almond sesame" gives every dish a delicate, spicy taste.

   

  Ingredients:

  Tofu * 87% (SOY BEANS * 55%, water, coagulant: magnesium chloride, calcium sulfate), soy sauce * (water, SOY BEANS *, WHEAT *, sea salt), ALMONDS * 3.4%, SESAME * 3.1%, beechwood grater.

   

  May contain traces of celery and mustard.

   

  *from controlled organic cultivation

   

  Nutritional values ​​in 100 g (average)

  Energy 782 kJ (187 kcal)

  Fat 11.0 g

  of which saturated fatty acids 1.9 g

  Carbohydrates 2.1 g

  of which sugar <0.5 g

  Protein 19.0 g

  Salt 1.6 g

   

  A recipe for you:

   

  Smoked tofu stir-fried vegetables

  With homemade almond sauce

   

  ingredients

  for 4 servings

  400 g typhoon smoked tofu

  1 untreated lemon

  1/2 - 1 red chili pepper

  200 g ground almonds

  250 ml warm water

  5 tablespoons of frying oil

  1-2 cloves garlic

  6 - 8 tbsp soy sauce

  1 bunch of spring onions

  2 cucumbers

  3 carrots

  1 red pepper

  1 bunch of parsley

  100 g mung bean sprouts

  cayenne pepper

   

  preparation

  Rub the lemon peel in half, squeeze the lemon. Cut the chilli into strips and press the clove of garlic. Roast light brown almonds without fat. Whip the water, almonds and 2 tablespoons of oil with a hand blender. Add the lemon peel, half of the garlic and the chilli. Season with 3-4 tablespoons of lemon juice and soy sauce.

   

  Chop vegetables, chop parsley. Halve the smoked tofu lengthways and cut into narrow strips. Heat 2 tablespoons of oil in a wok, fry the smoked tofu and the remaining garlic for 3 minutes.

   

  Stir regularly. Take out the tofu and keep warm. Fry the carrot and pepper strips in a little oil in a wok for about 3 minutes. Add onions and cucumbers and fry briefly. Fold in the tofu, parsley and sprouts. Serve seasoned with cayenne pepper and 3-4 tablespoons of soy sauce and serve with the almond sauce.

   

  Our tip

   

  Depending on the season, the spring onions can be replaced with 1 stick of leek and the peppers with 3-4 dried tomatoes.