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Tofu Pouch Egg Roll with Sprouts

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 30 Min
  • 4 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 1/4 bunch sprouts
    • 🥕 1/4 carrot, julienned
    • 1g dried hijiki

  • Protein

    • 🥚 2 eggs

  • Seasoning

    • 🧂 Pinch of salt
    • 🍬 1 tsp sugar
    • 1/4 tsp Japanese dashi powder
    • 🧂 1/2 tsp soy sauce
    • 💧 1 tbsp water

  • Wrapper

    • 4 tofu pouches

PASSI

1

Cut the sprouts in half, julienne the carrot, and rinse and rehydrate the hijiki. Drain excess water.

2

Place the prepared vegetables in a microwave-safe container.

3

Add the dashi powder, soy sauce, and water to the container. Lightly mix and cover with plastic wrap. Microwave at 600W for 1 minute.

4

In a bowl, beat the eggs and mix in the salt and sugar. Add the cooked vegetables from the container and mix well.

5

Open the tofu pouches and fill them with the egg mixture. Secure with toothpicks and place them in the microwave-safe container. Cover with plastic wrap and microwave at 600W for 1.5 minutes.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

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

💡 Suggerimenti

This dish is perfect for bento boxes due to its compact size and portability.You can substitute tofu pouches with cabbage leaves for a lighter option.Ensure the egg mixture is fully cooked to avoid undercooked eggs.

⚠️ Precauzioni

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