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Le Chaudron recipe

Bowl tofu mariné légumes croquants

Marinated tofu bowl with crunchy vegetables

⏱ 30 minServes 2Easy360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)firm tofu
  • 100 g (3½ oz)brown rice
  • 1carrot
  • 100 g (3½ oz)red cabbage
  • 100 g (3½ oz)broccoli
  • 60 g (2 oz)bean sprouts
  • 3 tbspsoy sauce
  • 1 tbspsesame oil
  • 1 tsphoney
  • 1 tbspsesame seeds
  • 200 g (7 oz) firm tofu
  • 100 g (3½ oz) brown rice
  • 1 carrot
  • 100 g (3½ oz) red cabbage
  • 100 g (3½ oz) broccoli
  • 60 g (2 oz) bean sprouts
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tbsp sesame seeds
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Drain the tofu and press it between paper towels under a weight for 15 minutes.
  2. Rinse the brown rice and simmer, covered, in 200 ml (¾ cup) boiling salted water for 25 minutes.
  3. Meanwhile, cut the tofu into 2 cm (¾ in) cubes and marinate for 15 minutes with 2 tablespoons soy sauce, the sesame oil and honey.
  4. Cut the broccoli into small florets and steam for 5 minutes so they stay crisp.
  5. Coarsely grate the carrot and shred the red cabbage very thinly.
  6. Fry the tofu in a hot nonstick skillet for 8 minutes, turning, until golden on all sides.
  7. Fluff the rice with a fork and divide between 2 large bowls.
  8. Arrange the tofu, broccoli, carrot, cabbage and bean sprouts in sections. Drizzle with the remaining sauce and sprinkle with sesame seeds.

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CategorySpecial diets