singaporean

Nyonya Achar Vegetable Pickle with Fried Tofu and Rice

Name: Nyonya Achar Vegetable Pickle with Fried Tofu and Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 69 g jasmine rice (dry); 178 g firm tofu, sliced; 97 g cucumber, thinly sliced; 48 g carrot, julienned; 57 g cabbage, shredded; 15 g rice vinegar; 8 g sugar; 16 g ground peanuts; 10 g cooking oil; 2 g salt; 16 g lime wedge

This simmered dish pairs jasmine rice with firm tofu, sliced, rice vinegar and cucumber, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

82 g Carbohydrates

27 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g jasmine rice (dry) 252 kcal
178g firm tofu, sliced 135 kcal
97g cucumber, thinly sliced 15 kcal
48g carrot, julienned 20 kcal
57g cabbage, shredded 14 kcal
15g rice vinegar 3 kcal
8g sugar 31 kcal
16g ground peanuts 91 kcal
10g cooking oil 88 kcal
2g salt 0 kcal
16g lime wedge 5 kcal

Cooking instructions

Cook the rice with water; keep warm.
cucumbercarrotcabbagesalt
Toss cucumber, carrot, and cabbage with salt; rest 10 minutes, then squeeze out excess liquid.
firm tofucooking oil
Heat oil in a pan. Fry tofu until golden on two sides; remove to a plate.
rice vinegarsugarground peanuts
In the same pan, toast ground peanuts for 30 seconds, then add rice vinegar, sugar, and water; simmer 1 minute.
firm tofulime wedge
Stir in the salted vegetables and toss briefly to coat. Serve achar over rice with fried tofu and a squeeze of lime.