Vegetable Tofu Salad
with crabmeat
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
91
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 91 kcal | (4 %) | ||
| Protein | 7.5 g | (8 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams Wood Ear Mushrooms Wood Ear Mushrooms
- 400 grams Cucumber
- 1 bunch scallions
- 200 grams Tofu
- 50 grams Crabmeat
- 150 grams soybean sprout
- 4 Tbsps Asian sweet-and-sour Sauce
- 1 large pieces of hazelnut, or ginger
- 2 Tbsps light soy sauce
Preparation steps
1.
Pour boiling water over the wood ear mushrooms and let expand and enlarge for 30 minutes.
2.
Rinse and halve cucumber and remove the seeds. Rinse scallions. Cut cucumber, scallions, tofu and crabmeat into fine strips. Rinse and drain the soy bean sprouts.
3.
Mix together the prepared ingredients. Drain the wood ear mushrooms, cut smaller if desired and serve with the salad. Mix the sweet-and-sour sauce with the soy sauce. Peel the ginger, very finely chop and stir in. Pour a little of the sauce over the salad and serve the rest on the side.
