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Silken Tofu With Chives Japanese Style

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.226
Energy (kCal)330.3039
Carbohydrates (g)10.6862
Total fats (g)20.1783
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain the Silken Tofu and cut up into bite size pieces (try not to break them up) and place into 2 individual bowls. Aside- Silken or soft tofu is preferred, but not firm/hard tofu. | 2. Wash the Chinese chives, remove the buds and cut up the green part into 1 inch pieces to make up ¾ cup. Then sprinkle into each bowl. Aside- some people prefer to use the buds as well, also the chives are a little hard to the bite, so you might want to par-boil them or sauté them in a little oil briefly to make them a little softer. | 3. Add soy sauce to each bowl, sesame oil, a touch of chili oil (optional) and pieces of seaweed as well. | 4. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    silken tofu 15 ounces 199.8639 5.9534 20.4116 10.6311
    chinese garlic chive 3/4 cup - - - -
    soy sauce 6 tablespoons 50.88 4.7328 7.8144 0.5472
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    chili oil 1/2 teaspoon - - - -
    nori 2 sheets seaweed - - - -

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



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