Chinese-Style Tofu with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- 1 onion
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 1 stalk Leeks
- 1 red chili pepper
- 1 sprig Lemongrass
- 2 Tbsps sesame oil
- 300 grams ground pork
- 400 grams Tofu
- 1 ½ Tbsps Miso paste
- 2 Tbsps Sake
- salt
- 1 pinch sugar
- 1 tsp cornstarch
Preparation steps
Cook the rice in 500 ml (approximately 2 cups) of salted boiling water.
Peel the onion, garlic and ginger and cut into small cubes. Cut the leek lengthwise, rinse and cut into half-rings. Rinse chile pepper, cut in half lengthwise, remove seeds and white ribs and cut into narrow strips. Rinse the lemongrass, remove the tough outer leaves and both ends and cut into thin slices.
In a pan, heat the oil and sauté the onion with the garlic, ginger and chile pepper. Add the ground pork and fry until browned. Add tofu and fry well, stirring. Stir together 200 ml (approximately 7 ounces) of water with miso, sake, a pinch of salt and sugar in a bowl and add to the meat. Simmer, stirring occasionally, for about 10 minutes over medium heat. Mix the cornstarch with a little cold water and add to the sauce to thicken. Season to taste and serve in bowls with rice.
