singaporean

Nyonya Lemongrass Tofu and Cabbage Stir Fry with Rice

Name: Nyonya Lemongrass Tofu and Cabbage Stir Fry with Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 196 g firm tofu, cubed; 76 g jasmine rice (dry); 160 g cabbage, shredded; 53 g carrot, julienned; 9 g lemongrass, finely sliced; 31 g shallot, sliced; 7 g garlic, minced; 12 g soy sauce; 11 g lime juice; 5 g sugar; 11 g cooking oil; 27 g water

This pan-fried dish pairs firm tofu, cubed with jasmine rice, cabbage, shredded and lemongrass, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

93 g Carbohydrates

22 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

196g firm tofu, cubed 149 kcal
76g jasmine rice (dry) 277 kcal
160g cabbage, shredded 40 kcal
53g carrot, julienned 22 kcal
9g lemongrass, finely sliced 3 kcal
31g shallot, sliced 22 kcal
7g garlic, minced 10 kcal
12g soy sauce 8 kcal
11g lime juice 3 kcal
5g sugar 19 kcal
11g cooking oil 97 kcal
27g water 0 kcal

Cooking instructions

jasmine rice (dry)water
Cook the rice with water until tender; keep warm.
firm tofucooking oil
Pat tofu dry. Heat cooking oil in a wok and pan-fry tofu cubes until lightly golden; remove to a plate.
lemongrassshallotgarlic
Add shallot, garlic, and lemongrass to the wok; stir-fry 30-45 seconds until fragrant.
cabbagecarrot
Add cabbage and carrot. Stir-fry 2-3 minutes until just softened.
firm tofujasmine rice (dry)soy saucelime juicesugarwater
Return tofu to the wok. Add soy sauce, lime juice, sugar, and a splash of water; toss 1 minute. Serve with rice.