Tofu marinated with kale and spices

Ref: receta_99

Easy

Difficulty

40 minutos

Preparation

Plato único

Type

Proteína

Category

Ingredients

  • 1 bloque de tofu firme sin gluten
  • 4 c.s. de tamari
  • 1 c.s. de vinagre de manzana
  • 2 cm de raíz de jengibre rallado
  • 1 c.s. de aceite de sésamo tostado
  • 2 c.s. de sésamo negro
  • 2 c.s. aceite de oliva
  • 100 g de kale
  • 2 dientes de ajo picado
  • 2 c.s. de shichimi togarashi

Ingredientes para el shichimi togarashi:

  • 1 c. de pimienta blanca
  • 1 c. de pimienta negra
  • 1 c. de semillas de sésamo blanco
  • 1 c. de semillas de sésamo negro
  • 2 c. de cayena molida
  • 2-3 cáscara de piel de naranja seca 
  • 2 c. de semillas de amapola

Steps

1. Preparamos el shichimi togarashi. vertemos todos los ingredientes en un mixer y trituramos. Reservamos

2. Preparamos el tofu. En un bol mezclamos la salsa de soja , el vinagre de umeboshi, el jengibre, los aceites y el sésamo.  añadimos el tofu cortado en cubo y mezclamos bien.

3. Cocinamos el tofu. Forramos una bandeja de horno con papel y disponemos el tofu con toda la salsa de maceración. horneamos a 200 grados durante unos 15 minutos o hasta que se doren bien. Reservamos.

4. Cocinamos la kale. En una sartén sofreímos el ajo cortado en lámina con 1 cucharada de aceite de oliva. Añadimos la kale  y el condimento shichimi togarashi y cocinamos unos minutos.5.En un plato servimos la kale junto con el tofu.

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Emanuela Gornati

Coach y vegan chef

@emanuela.gornati_chef

Empresaria, health Coach y vegan Chef, creadora del método Essenza
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