Healthy recipe | Rich in magnesium: tofu!

Magnesium is one of the most important minerals in our body. It plays a fundamental role in various physiological processes. Our body can absorb magnesium from food. Foods rich in magnesium include leafy green vegetables, nuts, avocado, broccoli, seaweed, bananas, legumes and tofu. A delicious recipe rich in magnesium is the 'Crispy tofu with broccoli and noodles' by food blogger Francesca. Easy and super healthy. Here's the recipe: cook them!

Crispy tofu with broccoli and noodles - Francesca Cooks!

'To be honest, I have a little trouble with tofu. Besides that I find it difficult to get it right
To get a taste, I also ate it out a little too often where it was too bland and / or sickly. To put it mildly, I am not really happy with either one ;-). So I started looking for the best way to eat tofu and I found it: crispy tofu is the answer! Something many already know by the way, I only find out a little late. But hey, that's how you keep learning.

To make crispy tofu you need a few things: a firm block of tofu (so don't buy the silken tofu, because it is too soft), some patience to get the moisture out, a good marinade for the taste and some more patience to fry the tofu until crispy. So especially patience, but that will be rewarded. I really loved this crispy tofu, especially in combination with the al dente vegetables and noodles. '

What do you need?

• 1 block (approx. 375 g) firm tofu
• 3 tbsp cornflour
• 400 gr (about 1 head) broccoli, in small florets
• 300 gr carrot / winter carrot, in oblique slices
• 200 gr rice noodles
• 1-2 tbsp sesame oil
• Salt or fish sauce
• 70 ml soy sauce
• 50 ml of water
• 1 tsp rice vinegar or white wine vinegar
• 2 tsp honey
• 1 tsp grated garlic (a garlic ginger paste works well too)
• 2 stalks of spring onion, cut into rings
• 1 tbsp sesame seeds, toasted

To work!

Preparation: 30 minutes + Preparation: 30 minutes

1. Open the tofu wrapper over the sink and allow all the moisture to drain. Pat the block of tofu dry with kitchen paper and then wrap in a clean kitchen towel. Put something heavy on top, my heavy grill pan was perfect for it, and let it sit for 30 minutes. All excess moisture will disappear into the tea towel. You can also use kitchen paper for this.
2. Then cut the tofu into cubes (approx. 3 × 3 cm or to your liking) and mix in a bowl with 2 tablespoons of cornflour. Toss with your hands, making sure all cubes are coated with cornstarch.
3. Heat a frying pan over medium heat and pour 2 tablespoons of sunflower oil into the pan. Put the cubes of tofu in the pan and leave on that side until they are brown and crispy, do not stir. Whenever they are good on one side, you tip them over to the next side. Keep a close eye on the temperature, it may need to be slightly lower every now and then so that the pan doesn't get too hot and your tofu can burn. Baking takes quite a while, take about 15 minutes into account.
   Tip: I used a sheet steel frying pan that has a natural non-stick coating due to use. I found it works perfectly for this. But you can also use a frying pan with a non-stick coating.
4. In the meantime, cook the broccoli and carrot in boiling water with salt for about 5 minutes until the vegetables are al dente and then drain. At the same time prepare the noodles according to the directions on the package and rinse with cold water.
5. Combine the vegetables and noodles in one of the cooking pans and season with sesame oil and salt or a drizzle of fish sauce. Put the lid on the pan to keep it warm.
6. Beat the soy sauce, water, rice vinegar, honey and garlic together in a small bowl. Then beat in the remaining tablespoon of cornflour.
7. When the cubes of tofu are brown and crispy on all sides, lower the heat a little more. Pour the sauce into the pan and gently toss the crispy tofu into the sauce. The cornstarch will cause the sauce to thicken fairly quickly. Turn off the heat if you like the thickness of the sauce.
8. Spoon some of the noodles with broccoli and carrot on 4 plates. Generously divide the crispy tofu with the sauce over this. Garnish with spring onion and sesame seeds and serve immediately.
   Tip: Eat the crispy tofu immediately. Because once it has lain for a while, I personally don't think it's really crispy anymore ;-). '

Enjoy your meal!

(source: francescakookt)