vietnamese

Tomato and Dill Tofu with Rice

Name: Tomato and Dill Tofu with Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 232 g firm tofu; 196 g jasmine rice (cooked); 13 g vegetable oil; 179 g tomatoes (chopped); 18 g dill (chopped); 18 g scallions (sliced); 31 g shallot (minced); 5 g garlic (minced); 13 g soy sauce; 5 g sugar; 0.89 g black pepper

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

Lunch

Easy

Balanced Vegetarian Vegan Heart friendly

Set your calorie target 650 kcal

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Estimated macros per portion

29 g Protein

82 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

232g firm tofu 176 kcal
196g jasmine rice (cooked) 255 kcal
13g vegetable oil 115 kcal
179g tomatoes (chopped) 32 kcal
18g dill (chopped) 6 kcal
18g scallions (sliced) 6 kcal
31g shallot (minced) 22 kcal
5g garlic (minced) 7 kcal
13g soy sauce 9 kcal
5g sugar 19 kcal
1g black pepper 2 kcal

Cooking instructions

firm tofuvegetable oil
Pat tofu dry and cut into slabs. Heat oil in a skillet over medium-high heat and sear tofu 3-4 minutes per side until golden.
shallot (minced)garlic (minced)
Add shallot and garlic; cook 30 seconds until fragrant.
tomatoes (chopped)soy saucesugar
Stir in tomatoes, fish sauce substitute (soy sauce), and sugar. Simmer 4-6 minutes until saucy.
dill (chopped)scallions (sliced)
Fold in dill and scallions; cook 30 seconds.
jasmine rice (cooked)tomatoes (chopped)dill (chopped)soy sauce
Serve over hot jasmine rice and spoon the tomato-dill sauce on top.