250 g tofu natural
250 g basmati rice
360 ml water 
60 g mango
2 stalks spring onions
1 Tbsp lime juice
4 Tbsp vegtable oil
60 g edamame beans 
25 g peanuts
2 stalks cilantro
Tasty Ideas korean teriyaki sauce
chillis, dried


Wash the rice thoroughly and let it soak in water for about 10 minutes. Bring to water to a boil and then let it simmer for 15 minutes in medium heat with the lid closed until the rice has absorbed all water.

Cut the mango into cubes and the spring onions into fine rings. Dice the tofu and mix with lime juice and season to taste with salt.

Heat the vegetable oil in a pan and fry the tofu cubes. Deglaze with the Korean Teriyaki Sauce and 2-3 Tbsp of water if necessary.

Add the edamame beans and the spring onions and season with salt, pepper, and dried chilis.

Add the warm rice to a bowl and add the tofu on top. Garnish with peanuts and cilantro and the teriyaki bowl is ready to be served. 





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