Oriental Tofu Stacks
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Basil
- 5 ozs Tofu (sliced thinly into 5cm squares)
- ⅔ cup white Turnip (sliced thinly into 4cm squares)
- 1.333 cups plain flour (plus extra for rolling)
- ¼ cup butter (cold and cubed)
- 1 tsp Baking powder
- 1 tsp black Sesame seeds
- 1 tsp flaky Sea salt
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a baking tray.
2.
Place the flour, butter, baking powder and ½ tsp of the flaky sea salt in a food processor and blitz for a minute until the butter is completely incorporated into the flour.
3.
Add 4 tbsp of water and pulse carefully until the dough starts to form. Add a little more water if it looks dry and pulse again until you have a soft dough.
4.
Roll the dough out on a lightly floured surface as thinly as possible and use a fork to prick the surface all over.
5.
Use an 8cm ridged cookie cutter to cut out the biscuits and transfer carefully to the lined tray.
6.
Bake for 15 minutes until dry and golden at the edges and transfer to a wire rack to cool completely.
7.
Once cool, arrange a basil leaf on a biscuit then a slice of the tofu on top, followed by a slice of the pickled turnip.
8.
Sandwich another biscuit on top, then a slice of tofu, followed by another slice of turnip and finally another basil leaf.
9.
Finish by placing another biscuit on top followed by a basil leaf. Scatter the black sesame seeds over and serve.
