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Stir-fried Tofu with Carrot and Edamame

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🥚 1 beaten egg
    • 300g firm tofu
    • 🥕 75g julienned carrot
    • 2 shiitake mushrooms, sliced
    • 50g shelled frozen edamame
    • 1 tbsp salad oil

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🧂 1 tsp sugar
    • 1 tbsp soy sauce
    • 1/2 tsp Japanese dashi powder
    • 50ml water

PASSOS

1

Wrap the firm tofu in kitchen paper and microwave it on a heatproof plate at 600W for 3 minutes.

2

Julienne the carrot. Remove the tough stem ends of the shiitake mushrooms, slice the caps thinly, and cut the stems into thin strips.

3

Heat salad oil in a frying pan over medium heat. Add the carrot and shiitake mushrooms, stir-frying until the mushrooms soften. Add the tofu, crumbling it as you stir-fry over medium heat.

4

Add the seasonings (sake, mirin, sugar, soy sauce, dashi powder, and water) and mix well. Add the edamame, cover the pan, and simmer over low heat for about 3 minutes. Remove the lid and stir-fry to evaporate excess moisture. Add the beaten egg and stir-fry until cooked.

NUTRIENTES

Por 1 Porção

🔥

200

Calorias

  • 15g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

This dish can be stored in the fridge for up to 2 days.Serve warm or at room temperature for best flavor.You can substitute shiitake mushrooms with other types of mushrooms if unavailable.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.