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Vietnamese Steamed Tofu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5353
Energy (kCal)76.6698
Carbohydrates (g)6.7711
Total fats (g)2.787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients together in a bowl and refrigerate for up to two hours, covered, to allow tofu to absorb seasonings. | 2. Transfer ingredients to a heat-resistant bowl. | 3. Fill a steamer with 1/2 c water and bring to boil. | 4. Place entire bowl into steamer, cover, and steam over medium heat for 25 minutes. Add boiling water to bottom of steamer if it begins to run low. | 5. Best served plain or with steamed brown rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 1 cut firm 40.8233 0.7881 4.896 2.4721
    soy sauce 2 tablespoons reduced 16.96 1.5776 2.6048 0.1824
    rice vinegar 2 tablespoons - - - -
    scallion 1/2 cup chopped 16.0 3.67 0.915 0.095
    salt 1/4 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    red pepper flake 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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