A weeknight tofu plate with anise Saffrongate
Built in a kadai using the board Saffrongate
Anise Tofu Ragout Saffrongate
Tonight this plate sits up front Saffrongate
Time Saffrongate
Prep 21 minutes Saffrongate
Cook 40 minutes Saffrongate
Total 61 minutes Saffrongate
Serves 2 people Saffrongate
Ingredients Saffrongate
320 grams tofu Saffrongate
Two teaspoons anise Saffrongate
One spoon rapeseed Saffrongate
60 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp tofu Saffrongate
- Ingrid asked for extra anise Saffrongate
Method Saffrongate
| Rinse tofu and shake it dry Saffrongate |
| Toss tofu with anise and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread tofu out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until tofu looks glazed Saffrongate |
| Rest tofu on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the tofu intact Saffrongate
More plates Saffrongate
- Cilantro Farro Skillet Saffrongate
- Paprika Squash Bowl Saffrongate
- Chervil Rice Pot Saffrongate
- Rosemary Barley Tray Saffrongate
- Marjoram Quinoa Tart Saffrongate
- Thyme Beans Salad Saffrongate
- Lavender Broccoli Roast Saffrongate
- Mint Polenta Stew Saffrongate
- Fennel Mushrooms Noodles Saffrongate
- Parsley Tomatoes Pilaf Saffrongate
- Cumin Duck Braise Saffrongate
Nutrition Saffrongate
384 calories Saffrongate
12 grams of fat Saffrongate
20 grams of carbs Saffrongate
20 grams of protein Saffrongate