EatSmarter exclusive recipe

Stuffed Rice Leaveswith Tofu

Stuffed Rice Leaves - Stuffed Rice Leaves - Stuffed rice leaves for fans of Asian cuisine
Stuffed Rice Leaves - Stuffed rice leaves for fans of Asian cuisine

(0)

Calories:98 kcal
Difficulty:easy
Preparation:25 min
Ready in:35 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories98 kcal(5%)
Protein7 g(14%)
Fat3 g(4%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

1red Bell pepper (about 200 grams)
1Scallions
1 piecefresh Ginger root (about 5 grams)
50 gramsTofu
50 millilitersVegetable broth
Salt
Pepper
4 sheetsRice paper (about 15.5 cm diameter)
30 millilitersSoy sauce
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Cleaver, 1 Teaspoon, 1 Toothpick, 1 Measuring cups, 1 Paper towel

Directions

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1 Halve bell pepper, remove seeds, rinse, wipe dry and cut into 5 mm (approximately 1/4-inch) cubes.
2 Rines scallion, wipe dry and cut into very thin rings.
3 Peel the ginger root and finely chop. Cut the tofu into 5 mm (approximately 1/4-inch) cubes.
4 Bring the broth, bell pepper, onion, ginger and tofu to a boil in a pot. Cover and cook over medium heat for 3 minutes, then continue cooking uncovered until the liquid has evaporated. Season with salt and pepper and let cool for 15 minutes.
5 Meanwhile, stack the rice paper leaves between wet paper towels and let stand for 10 minutes to soften.
6 Divide the filling among rice paper leaves, placing it in the center of each leaf. Tuck in the ends, then roll rice paper to enclose the filling. Secure seams with toothpicks. Serve with soy sauce.
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