• 3 soup spoon soy sauce utiliser du tamari pour faire du sans gluten
  • 1 cĂ c Molasses
  • 2 Ă  soupe beurre de cacahuète ou beurre d ‘amande onctueux
  • < li class = "wprm-recipe-ingrĂ©dient" style = "list-style-type: disque;"> 2 cĂ c Rice Vinaigre

  • 1/2 cĂ c ( 0.5 TL ) huile de sesame grilled
  • 3/4 cc ( 0.75 cc ) Powder of email
  • 1 Cuillère Ă  Soupe sugar or edulcorant of choice
  • < span class = "wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-1"> un trait gĂ©nĂ©reux de poivre noir
  • Preparation

  • Heat the oil in a pan over medium-high heat. Add the pressed tofu and cook until browned on most sides. 5 to 7 mins
  • Remove the tofu from the pan. Add mushrooms, garlic, a pinch of salt, and pepper flakes and sautĂ© until browned on some sides. 6 to 8 min
  • Add broccolini, peppers or other vegetables and mix.
  • Add the sauce ingredients, 1/2 cup water and the crispy tofu and mix. Bring to a boil. Use the spatula to mix in the almond butter. You can blend the ingredients before adding them for easy mixing. You can also add some miso for an extra flavor.
  • Mix the starch into the remaining 1/4 cup water and add to add. Let simmer until the sauce thickens. 3 to 4 minutes. Taste and adjust salt, sweet, heat and mix. Serve with boiled rice or other muesli.
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