A delicious, wholesome dish with a captivating aroma and a bold, distinctive flavor. This 100% plant-based recipe, inspired by Eastern cuisine, is ideal for a relaxed evening with family or friends.
2 people
1
First, dice the tofu and season it with olive oil and salt.
2
Transfer the tofu to a baking tray and roast it in the oven at 200°C for about 25 minutes, or until golden and crispy. Once ready, set it aside.
3
For the fresh salad, roughly chop the cilantro and place it in a bowl. Add the julienned ginger and red bell pepper, then pour in the rice vinegar.
4
Mix well and let the flavors marinate while you move on to the next steps.
5
Heat a drizzle of extra virgin olive oil in a large skillet. Once hot, add the cooked Jasmine rice, ideally prepared the day before.
6
Press the rice down to form an even layer across the bottom of the pan and let it cook until a crispy golden crust forms, about 15–20 minutes.
7
Once it’s nicely browned, flip the rice and break it up using a spoon or spatula.
8
In a separate pan, gently warm the Mutti Pasta Sauce with Chili, then add the crispy tofu and stir to coat it evenly.
9
Add the steamed broccoli and toss everything together until well combined.
10
Now you're ready to plate. Start with a base of crispy rice, then top with the spicy tofu and broccoli, and finish with the cilantro salad. Sprinkle with sesame seeds to complete the dish.
