Sweet & Spicy Steamed Vegetables With Crispy Tofu Over White Rice
Servings 4 people
Calories 321kcal
Equipment
- 1 Cutting Board
- 1 Chef's or chopping knife
- 1 Large saute pan with cover
- 1 Small pot with cover
- 1 Wooden Spoon
- 1 Small whisk or fork
- 2 Small Mixing Bowls
Ingredients
Make First
- 2 cups Jasmine/White Rice
- 2 Crispy tofu recipe
Veggies
- 1 Carrot Sliced into rondelle/rounds
- ½ Onion Cut into ½ inch strips
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced Cut into ½ inch strips
- 3 Garlic cloves, minced Rough chopped
Sauce
- ½ cup Water
- ¼ cup Rice wine vinegar
- ¼ cup Light brown sugar, packed
- 3 tbsp Sriracha
- 2 tbsp Coconut aminos
Slurry
- 2 tbsp Cornstarch
- 2 tbsp Cold water
Garnish
- 2 tbsp Sesame seeds
Instructions
- Put all the vegetables into a large pan, add ¼ cup of water, and cover. Turn heat to medium and steam the vegetables for 15 minutes or until desired tenderness.
- Add all sauce ingredients to a bowl and mix well. Add sauce to the pan with the vegetables and bring to a boil.
- Combine cornstarch and 2 tbsp of cold water in a small bowl and mix well.
- Once the sauce has come to a boil, add the cornstarch slurry and mix well. Reduce to a simmer and let the sauce thicken for 1-2 minutes.
- Fold in the crispy tofu and sprinkle sesame seeds over the top. Serve immediately over white or brown rice.
Nutrition
Calories: 321kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 464mg | Potassium: 400mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3784IU | Vitamin B1: 0.2mg | Vitamin B2: 0.1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 0.3mg | Vitamin C: 89mg | Vitamin E: 1mg | Vitamin K: 50µg | Calcium: 124mg | Copper: 0.2mg | Folate: 58µg | Iron: 1mg | Manganese: 1mg | Magnesium: 36mg | Phosphorus: 147mg | Selenium: 10µg | Zinc: 1mg
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