Crispy Hazelnut-Crusted Tofu with Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 400 grams Tofu
- 4 Tbsps cornstarch
- 1 egg
- 3 Tbsps soy sauce
- 50 grams ground Hazelnuts
- 30 grams breadcrumbs
- salt
- 1 tsp cayenne pepper
- 6 Tbsps soybean oil
- 500 grams cooked Beets (vacuum-packed)
- 1 bunch scallions
- 200 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps Sherry vinegar
- ½ tsp ground cilantro
Preparation steps
Cut the tofu into 1 cm (approximately 1/2 inch) thick slices. Cut the slices in half on a diagonal. Blot the tofu dry and dredge in the cornstarch. Combine the egg with 1 tablespoon of soy sauce in a deep dish. Combine the ground hazelnuts and breadcrumbs in another bowl. Season with salt to taste and cayenne pepper.
Coat each tofu slice in the egg mixture, followed by the breadcrumb mixture. Press the breading so it adheres to the tofy. Heat 2 tablespoons of the soy oil in a skillet and fry the tofu until golden brown on each side. Remove to drain on a paper towel.
Cut the beetroot into bite-sized cubes. Rinse the scallions and thinly slice into rings. Heat the remaining soybean oil in a skillet and cook the scallions until translucent. Add the beets and cream, and simmer until tender, about 2-3 minutes. Season with the remaining soy sauce, sherry vinegar, and cilantro, and season with salt and pepper to taste. Serve with the tofu.
