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Main courses · Vegetarian

Soy-Free Tofu with Sriracha Sauce

★ 4.33 ratings

After frying, wrap tofu in absorbing paper and replace paper every 2-3 days.

TM5TM6TM7

Details

Difficulty
Easy
Prep
20 min
Active
20 min
Cook
80 min
Total
80 min
Yield
5 portions

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Category
Main coursesVegetarian
Time
Over 1 hour
Nutrition
High fibre
Diet
VeganPlant-based
Difficulty
Easy

Ingredients

MetricUS
dried chickpeas
11 oz
salt
1 tsp
garlic powder
1 tsp
ground turmeric
1 tsp
ground cumin
1 tsp
water
1.7 lb
vegetable oil
3 oz
garlic
2 cloves
fresh ginger
1 oz
sriracha sauce
4 oz
lime juice
4 oz
water
2 oz
maple syrup
1.5 oz
lettuce
10 oz
bean sprouts
10 oz
carrots
12 oz
mixed bell peppers, red and yellow
12 oz
purple cabbage
8 oz
sugar snap peas
4 oz

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
21 g
Energy
2,334.7 kJ
Calories
558 kcal
Fat
23 g
Fibre
14 g
Carbohydrates
71 g

Cookidoo® details

Categories
Main dishes - vegetarian, Side dishes, Snacks and finger food, Starters and salads
Dish types
Vegetarian, Snack, Salad
Meal types
Main Course, Side Dish, Snack, Starter
Dietary
Vegan, Vegetarian, Dairy-Free, Gluten-Free
Health
High Fiber
Cuisines
Middle Eastern
Seasons
Autumn, Summer, Winter
Equipment
cling wrap, food storage bowls with lids, frying pan, refrigerator, sealable container, small sealable containers with lids, square baking pan (8 in. x 8 in.)
Collections
Meal Prep
Original tags
Vegan, Vegetarian, Mid East, Autumn, Summer, Winter, Everyday, Easy

Cooking instructions are available on the original Cookidoo® page.

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