2020-09-22

Tofu and Young Cabbage in Miso Sauce

(by courtesy of Department of Dietetics, Queen Mary Hospital)

 

Ingredients (4servings)

Young cabbage  300g

Frozen bean curd (non-fried)  2pcs

Dried shrimps  2tbsp

Diced ginger  1/2tbsp

Red pepper 1pc

Roasted nuts  1tbsp

Water  3tbsp

 

Seasonings

Miso  1tbsp

Sugar  2tsp

Shaoxing wine  1tbsp

 

Methods:

  1. Rinse the young cabbage and soak the dried shrimps until softened.
  2. Cut the bean curd into cubes. Deseed and slice the red pepper and chop the nuts.
  3. Saute the ginger, miso, dried shrimps in a wok. Add in the young cabbage.
  4. Then sprinkle Shaoxing wine followed by adding the water. Cook until softened.
  5. Stir in the tofu, season with sugar and wine. Sprinkle the nuts on top.

 

Nutrient analysis-each serving provides:

Fat

Carbs

Protein

Dietary Fiber

Sodium

Energy

8g

25g

4.5g

1.5g

196mg

187kcal