Tofu Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Tofu
- 2 sprigs Lemongrass (white and light green parts)
- 1 red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps Rice vinegar
- 2 Tbsps Lime juice
- 1 tsp brown sugar
- 2 Tbsps sesame oil
- 1 Tbsp soy sauce
- 1 Cucumber
- 4 scallions
- 2 Tbsps Sesame seeds
Preparation steps
1.
Finely dice the tofu. Rinse, trim, and thinly slice the lemon grass. Rinse and trim the chili. Halve lengthwise, and finely chop. Peel and finely dice the garlic and ginger. Mix the vinegar with the lime juice, sugar, oil, and soy sauce. Mix the dressing with the prepared ingredients and let marinate for 30 minutes.
2.
Peel the cucumber, quarter lengthwise, and julienne. Rinse, trim, and thinly slice the scallions. Mix the cucumber, scallions, and sesame seeds into the tofu mixture. Season to taste.
Meanwhile, peel the cucumber lengthwise into quarters and slice thinly. Wash, clean and cut into rings the spring onions. Both with the sesame quantities under the tofu, season and serve.
3.
Garnish with the mint, and serve.
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