A weeknight tofu plate with anise Saffrongate
Built in a kadai using the board Saffrongate
Anise Tofu Ragout 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
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
Cook notes Saffrongate
- Rhea liked the crisp tofu Saffrongate
- Ingrid asked for extra anise Saffrongate
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Nutrition Saffrongate
384 calories Saffrongate
12 grams of fat Saffrongate
20 grams of carbs Saffrongate
20 grams of protein Saffrongate