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:
- Rinse the young cabbage and soak the dried shrimps until softened.
- Cut the bean curd into cubes. Deseed and slice the red pepper and chop the nuts.
- Saute the ginger, miso, dried shrimps in a wok. Add in the young cabbage.
- Then sprinkle Shaoxing wine followed by adding the water. Cook until softened.
- 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 |