Steamed tofu with mushrooms

Name: Steamed tofu with mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: firm tofu, sliced 1 cm thick; fresh shiitake mushrooms, sliced; carrot, cut into thin strips; ginger, cut into thin strips; soy sauce; cooking oil

Đậu hũ hấp nấm

VegetarianMainVietnameseVeganNo onion or garlicContains gluten, soy

Servings

2 servings

Ingredients

200 gfirm tofu, sliced 1 cm thick
120 gfresh shiitake mushrooms, sliced
0.7 pcscarrot, cut into thin strips
6 gginger, cut into thin strips
11 mlsoy sauce
7 mlcooking oil

10 minPrep
15 minCook
25 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.VEGAN STEAMED TOFU WITH MUSHROOMS AND GINGER - IVU - International Vegetarian UnionInternational Vegetarian Union / Anchay.vn (Dương Yến Nhi)Vegan steamed tofu with mushrooms - Plateful of veggiesPlateful of Veggies (Shwetha)All references

Arrange the tofu and mushrooms in alternating rows on a deep plate and scatter the carrot and ginger on top.
Place the dish over boiling water, cover and steam for about 15 minutes until the mushrooms and thinly sliced carrot are tender.
Heat the oil, mix it with the soy sauce and pour it over the plate just before serving.

Tips

Firm tofu holds together when steamed; pat it dry first so the plate does not fill with water.

Storage

Best eaten right away. Keep in the fridge up to 1 day and steam again until hot.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

205 kcalEnergy
19.3 gProtein
9.6 gCarbohydrate
12.1 gFat
4.5 gFibre
363 mgSodium

An estimate for reference only, not medical advice.