Thai-Inspired Bowl with Grilled Tofu and Crispy Vegetables
Temps
20 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
345 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Drain the tofu, cut into thick slices and pat dry with paper towels. Shred the red cabbage and slice the cucumber into half-moons.
7 min
- 2
Grill the tofu in a hot skillet for 3 minutes on each side until golden and crispy.
6 min
- 3
Divide the red cabbage and cucumber between two bowls. Add the edamame and grilled tofu.
2 min
- 4
Mix the lime juice with the soy sauce, drizzle over the bowls and serve.
2 min
