Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 400 g of tofu
- - 400 g of Brussels sprouts
- - 4 tablespoons rice malt
- - 30 g of fresh grated ginger
- - 2 tablespoons sesame seeds
- - 1 tablespoon poppy seeds
- - 1 clove garlic
- - rice flour
- - Soy sauce
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Trim the sprouts and boil in lightly salted water for about ten minutes, until they are soft enough
- Peel and finely grate the fresh ginger, then in a bowl mix it with malt and slightly heat with a little soy sauce
- Cut the tofu into cubes and pass into the flour, then brown it in a pan with 3-4 tablespoons of oil over high heat until browning on all sides. Season it still warm with the malt sauce and let flavor
- Toast the sesame seeds and the poppy separately for a few minutes on low heat
- Season the sprouts with finely chopped garlic, 2 tablespoons of olive oil, a little salt and poppy seeds, then saute over high heat until flavored
- Serve the tofu mixing it with sesame seeds along with the sprouts
