Breaded Tofu
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
192
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 14.53 g | (15 %) | ||
| Fat | 5.31 g | (5 %) | ||
| Carbohydrates | 19.5 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.44 g | (5 %) |
more nutritional values
| Vitamin A | 41.03 mg | (5,129 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 0.29 mg | (2 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 33.41 μg | (11 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 20.51 mg | (22 %) | ||
| Potassium | 213.74 mg | (5 %) | ||
| Calcium | 130.99 mg | (13 %) | ||
| Magnesium | 15.07 mg | (5 %) | ||
| Iron | 3.45 mg | (23 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 0.81 g | |||
| Cholesterol | 38.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Tofu
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 1 egg
- 60 grams Bread flour
- vegetable oil (for frying)
- 2 centimeters ginger
- 1 sm piece Daikon radish (30 grams)
- 4 Tbsps soy sauce
- 2 Tbsps scallions
- 1 generous pinch Wasabi paste
- 4 Coriander
Preparation steps
1.
Cut tofu into 4 approximately equal cubes. Season with salt and pepper and coat with flour. Whisk egg and dip tofu cubes in it. Coat with panko. Heat oil in a pan (to 170°C) (approximately 340°F) and cook tofu for about 4-5 minutes or until golden brown. Drain on paper towels.
2.
Peel and finely grate ginger and daikon radish.
3.
Place tofu into small bowls, drizzle with soy sauce and sprinkle with chives. Top each cube with a little daikon, ginger and wasabi and garnish with cilantro leaves. Serve.
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