beancurd-vegetables-brown-rice

Beancurd and Vegetables with Brown Rice

Total time: 30 minutes

Serves 6

5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

40g - Cabbage, shredded

10g - Ginger, sliced

¼ whole - Carrot, shredded

40g - Cucumber, shredded

2 tsp - Oyster sauce

1 tsp - Light soya sauce

2 pcs - Silken tofu

4 bowls - Brown rice, cooked

120g - Almonds, chopped

UTENSILS

Steamer, Chopping board, Knife

INSTRUCTIONS

1. Mix the ginger, shredded vegetables and sauces together, mixing them well.

2. Place the tofu on a plate and spread the shredded vegetables and sauce evenly over the tofu.

3. Put the plate into the steamer and steam the tofu and vegetables for 10 minutes.

4. Remove the plate from the steamer.

5. Sprinkle the chopped almonds around the tofu.

6. Serve it with brown rice for a complete meal.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 250g

Energy (kcal)

345.6

Carbs (g)

42.7

Proteins (g)

13.1

Fats (g)

13.2

Fibre (g)

5.1