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Chingensai and Tofu with Spicy Cod Roe Sauce

Costo $8, salva $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Vegetables

    • 1/2 bag chingensai

  • Protein

    • 300g silken tofu
    • 1 piece cod roe

  • Aromatics

    • 1 slice ginger
    • 1 slice garlic

  • Oil and Seasoning

    • 1 tbsp sesame oil
    • Salt and pepper to taste

  • Sauce Ingredients

    • 1 tbsp sake
    • 200ml water
    • 1/2 tsp chicken stock powder
    • 1 tsp soy sauce

  • Thickening Agent

    • 1 tbsp water
    • 1 tbsp potato starch

PASSI

1

Cut chingensai into bite-sized pieces. Slice ginger and garlic thinly.

2

Cut tofu into bite-sized pieces. Scoop out the cod roe with a spoon.

3

Heat sesame oil in a pot, add ginger and garlic, and sauté on low heat until fragrant. Add chingensai stems and stir-fry on medium heat until coated with oil.

4

Add sauce ingredients and tofu to the pot. Bring to a boil, then add cod roe and cover. Simmer on medium heat for 3 minutes.

5

Add chingensai leaves and stir in the potato starch mixture. Heat until thickened, then season with salt and pepper to taste.

NUTRIENTI

Per 1 porzione

🔥

180

Calorie

  • 12g
    Proteine
  • 10g
    Carboidrati
  • 6g
    Grassi

💡 Suggerimenti

Use fresh chingensai for better texture.Adjust the amount of cod roe based on your spice preference.Serve immediately for the best flavor and texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.