singaporean

Soy Braised Egg Tofu with Mushrooms and Baby Bok Choy and Rice

Name: Soy Braised Egg Tofu with Mushrooms and Baby Bok Choy and Rice
Yield: 1 serving
Cuisine: singaporean
Ingredients: 70 g jasmine rice (dry); 169 g water; 161 g egg tofu, sliced into thick rounds; 88 g shiitake mushrooms, sliced; 117 g baby bok choy, halved; 6 g garlic, minced; 13 g light soy sauce; 4 g sesame oil; 7 g vegetable oil

This braised dish pairs jasmine rice with egg tofu, sliced into thick rounds, shiitake mushrooms, sliced and baby bok choy, halved. 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

32 g Protein

68 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g jasmine rice (dry) 255 kcal
169g water 0 kcal
161g egg tofu, sliced into thick rounds 230 kcal
88g shiitake mushrooms, sliced 19 kcal
117g baby bok choy, halved 23 kcal
6g garlic, minced 9 kcal
13g light soy sauce 9 kcal
4g sesame oil 35 kcal
7g vegetable oil 62 kcal

Cooking instructions

jasmine rice (dry)water
Cook rice with water until tender. Keep warm.
egg tofu
Heat oil in a pan. Lightly sear egg tofu rounds 1-2 minutes per side until golden; remove gently.
watershiitake mushroomsgarliclight soy sauce
In the same pan, saute garlic and mushrooms for 2 minutes. Add water and soy sauce, then bring to a simmer.
egg tofubaby bok choy
Return tofu to the pan and add baby bok choy. Simmer 3-4 minutes until greens are tender and tofu is heated through.
jasmine rice (dry)sesame oil
Stir in sesame oil. Serve the braise over steamed rice.