Tofu Dumplings with Stir-fried Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 18.13 g | (19 %) | ||
| Fat | 13.43 g | (12 %) | ||
| Carbohydrates | 36.81 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.38 g | (25 %) |
| Vitamin A | 1,812.28 mg | (226,535 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.84 mg | (15 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.01 mg | (17 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 57.88 μg | (19 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 3.83 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 80.01 mg | (84 %) | ||
| Potassium | 528.69 mg | (13 %) | ||
| Calcium | 219.61 mg | (22 %) | ||
| Magnesium | 32.65 mg | (11 %) | ||
| Iron | 3.98 mg | (27 %) | ||
| Iodine | 13.8 μg | (7 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 1.95 g | |||
| Cholesterol | 38.5 mg |
Ingredients
- For the vegetables
- 400 grams carrots
- 400 grams Kohlrabi
- 8 scallions
- 2 Tbsps sesame oil
- 4 Tbsps Vegetable broth
- 2 Tbsps light soy sauce
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- For the dumplings
- 2 shallots
- 2 garlic cloves
- 10 grams ginger
- 400 grams Tofu
- 2 Tbsps chopped parsley
- ½ tsp Curry powder
- 7 Tbsps Pastry flour
- salt
- cayenne pepper
- 1 egg
- 5 Tbsps breadcrumbs
- sunflower oil (for frying)
- Curry powder (for garnishing)
- parsley (for garnishing)
Preparation steps
For the vegetables: rinse and peel carrots and kohlrabi, cut into thin sticks. Rinse and dry scallions, halve lengthwise and cut into 5 cm long pieces (approximately 2 inches).
For the dumplings: peel shallots, garlic and ginger and chop finely. Drain tofu and mash finely with a fork. Mix with shallots, garlic, ginger, parsley, curry powder and 2 tablespoons of flour. Knead well and season with salt and pepper.
Shape about 2.5 cm dumplings from tofu mixture (approximately 1 inch) and dip into beaten egg. Coat with flour and breadcrumbs. Heat plenty of sunflower oil in a pan and cook dumplings, few at a time, until crispy and golden brown. Drain on paper towels.
Keep dumplings warm in preheated oven at 70°C (approximately 150°F).
Heat sesame oil in wok or a pan. Saute carrots for 1 minute. Add kohlrabi and scallions, saute briefly.
Add vegetable broth and soy sauce to the pan and simmer for about 3 minutes. Season with lemon juice, salt and pepper. Arrange stir-fried vegetables on four plates, top with tofu dumplings and sprinkle with curry powder. Garnish with parsley and serve.
