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EatSmarter exclusive recipe

Steamed Silken Tofu

with Ginger and Scallions

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Steamed Silken Tofu
77
calories
Calories

Steamed Silken Tofu - Silken, aromatic, marinated tofu: Japanese cuisine that melts in the mouth

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Print
easy
Difficulty
15 min.
Preparation
ready in 45 min.
Ready in
Nutritions
1 serving contains
Fat3 g
Saturated Fat Acids0.5 g
Protein6 g
Roughage1.5 g
Sugar added0 g
Calorie77
Carbohydrates/g4
Bread exchange unit0.5
Cholesterol/mg0
Uric acid/mg42
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg0.4
Vitamin B₁/mg0.1
Vitamin B₂/mg0
Niacin/mg1.7
Vitamin B₆/mg0.1
Folate/μg42
Pantothenic acid/mg0.2
Biotin/μg4.8
Vitamin B₁₂/μg0
Vitamin C/mg8
Potassium/mg294
Calcium/mg121
Magnesium/mg34
Iron/mg1.6
Iodine/μg2
Zinc/mg0.5
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
11 ounces
½
3 tablespoons
3 tablespoons
4
1 piece
fresh Ginger root (about 30 grams)
3 tablespoons
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Product recommendation

Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 shallow Plate, 1 Citrus juicer, 1 Tablespoon, 1 Pot (with lid), 1 Peeler, 1 Steamer basket, 1 Small bowl, 1 Whisk

Preparation steps

Step 1/5
Steamed Silken Tofu preparation step 1

Carefully cut the tofu into 8 equal pieces and place on a shallow plate.

Step 2/5
Steamed Silken Tofu preparation step 2

Squeeze lemon and measure 2 tablespoons juice. Mix juice with 2 tablespoons of mirin and soy sauce. Pour mixture over sliced tofu pieces and allow to marinate for 30 minutes, turning once at 15 minutes.

Step 3/5
Steamed Silken Tofu preparation step 3

Bring 1 liter (approximately 4 cups) of salted water to a boil. Trim, rinse and cut scallions diagonally into thin rings. Peel and cut ginger root into thin slices.

Step 4/5
Steamed Silken Tofu preparation step 4

Sprinkle the ginger and half of the scallions onto the tofu pieces.  Place the plate of tofu in a steamer basket and place the basket over the boiling salted water. Cover and steam for 5 minutes.

Step 5/5
Steamed Silken Tofu preparation step 5

Dissolve dashi in 3 tablespoons water. Whisk dashi together with remaining mirin and soy sauce. Drizzle steamed tofu with the sauce, garnish with remaining scallions, season to taste with pepper and serve.

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