Coked Tofu with Tomato
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
141
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the Marinade
- 2 Tbsps sesame oil
- 2 Tbsps soy sauce
- 2 Tbsps Rice vinegar
- 3 Tbsps water
- 2 cloves garlic cloves (minced)
- 1 pc freshly grated ginger peeled and grated (1-inch)
- ½ tsp hot Chili paste
- 2 scallions (finely chopped)
- 16 ozs firm or extra-firm Tofu
- 2 medium Tomatoes (sliced)
- 3 shallots (peeled and sliced)
Preparation steps
1.
Put all the marinade ingredients in a plastic Zip-lock bag or jar, and shake until thoroughly mixed.
2.
Tofu should be pressed to remove excess liquid, so that marinade flavors can be absorbed. Press tofu block between two plates, weighted down with a heavy pan filled with water if necessary, for about 30 minutes. Dump the plate of liquid halfway through, and flip the tofu block.
3.
Once the tofu has been pressed, slice the tofu in 1/2 inch slices, and lay them in a shallow baking pan. Pour the marinade under and over the tofu. Cover and marinate for 1 to 2 hours or overnight in the refrigerator.
4.
Preheat the oven to 375 degrees F.
5.
Top tofu with sliced tomatoes and sliced shallots. Spoon marinade over the top. Bake tofu about 35-45 minutes, or until the liquid is absorbed. Serve
