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Crispy Tofu Bowl with Cilantro-Date Chutney, Peanut Crunchies & Cucumber Salad
A vibrant, plant‑based bowl packed with fluffy brown rice, extra‑firm tofu softened in salted boiling water and crisped in a pan, sweet‑spicy cilantro‑date chutney, tangy yogurt sauce, crunchy peanut topping and a refreshing cucumber‑carrot salad. Perfect for a balanced, make‑ahead lunch or dinner.
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Cost Breakdown
Critical Success Points
- • Soaking tofu in salted boiling water to improve texture.
- • Crisping tofu without overcrowding the pan.
- • Balancing the thickness of the cilantro‑date chutney with water.
Safety Warnings
- • Handle boiling water with care when soaking tofu to avoid burns.
- • Use a splatter guard when crisping tofu to prevent hot oil from popping.
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