Tofu with Shrimp and Citrus Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the lemon jelly
- 3 sheets gelatin
- ½ lemon (juiced)
- 200 milliliters Apple juice
- ¼ tsp Red pepper flakes
- 1 tsp Fish sauce
- For the tofu
- 2 Tbsps soy sauce
- 2 Tbsps sherry
- 1 Tbsp honey
- 250 grams Tofu (natural)
- 2 Tbsps sesame oil
- For the lime sauce
- 150 milliliters Vegetable broth
- 2 Tbsps honey
- 1 ½ Limes (juiced)
- ½ tsp Lime zest
- 2 tsps cornstarch
Preparation steps
For the lemon jelly, soften gelatin in a bowl of cold water. Pour lemon juice and apple juice into a saucepan, add some red pepper flakes and fish sauce to the saucepan, mix and bring to a boil. Add well-squeezed gelatin to the saucepan, stir and let dissolve. Line a rectangular, flat pan with plastic wrap. Pour lemon jelly into the prepared pan and let rest for at least 2 hours in the refrigerator.
For the tofu, mix soy sauce in a bowl with sherry and honey. Cut tofu into 2 cm (approximately 1 inch) cubes, place in the bowl, mix and let stand for 30 minutes. Then heat oil in a pan and fry tofu on all sides until golden brown.
For the lime sauce, mix broth in a saucepan with honey, lime juice and 1/2 teaspoon lime zest. Simmer mixture briefly. Mix cornstarch in a bowl with 1 tablespoon water and add to the saucepan. Bring to a boil, remove the saucepan from the heat. Add tofu to the saucepan and mix. For the shrimp, rinse shrimp and pat dry. Peel onion and cut into thin rings. Cut lemon jelly cut into 3 cm (approximately 1 inch) cubes. Arrange lemon jelly on a spoon with tofu, shrimp, an onion ring and a cilantro leaf. Arrange prepared spoons on a plate and serve garnished with lime slices.
