| Carbohydrates | 40.5 g |
| Energy | 328.3 kcal |
| Fats | 12.7 g |
| Fiber | 2.7 g |
| Protein | 12.8 g |
| Saturated Fats | 1.8 g |
| Sodium | 565.2 mg |
| Sugars | 5.3 g |
Total
55difficulty
Easy
Honey Garlic Tofu
Utensils
Cutting board
Pan
Knife
Spoon
Papertowel
Skillet
Ingredients
Portions: 4
- 16 Ounces Firm Tofu
- 1/4 Cup Cornstarch
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Garlic (minced)
- 1/4 Cup Water
- 1 Tablespoon Honey
- 1 Pack MAGGI® Season-Up Ginger Powdered Seasoning (10g)
- 1 Tablespoon MAGGI® Pepper Sauce Mild
- 1 Tablespoon Sesame Seeds (for garnish)
- 1 Medium Sweet Pepper (for garnish, julienned)
- 1 Packet Rice Noodles (cooked)
Instructions
- 1.Place drained tofu between sheets of paper towels. Place a flat heavy pot on top and allow it to sit. The water from tofu will be squeezed out (30 mins)
- 2.Cut tofu into small pieces and coat with cornstarch
- 3.Heat a cast iron skillet or wok, add sesame oil. Place pieces of tofu in skillet/wok and allow to cook for 3 minutes or until golden brown on all sides. Remove from the skillet/wok and set aside.
- 4.In the same skillet, add chopped garlic, water, honey, Season Up Ginger and Mild Pepper Sauce, stirring to combine. Add tofu back into the pot and toss to coat pieces.
- 5.Serve tofu over rice noodles and garnish with julienned sweet peppers and sesame seeds.
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