Steamed Silken Tofu
Steamed Silken Tofu - Silken, aromatic, marinated tofu: Japanese cuisine that melts in the mouth
Healthy, because
Even smarter
Nutritional values
This is a light, easily digestible, and easy-to-prepare meal. Tofu has no cholesterol or lactose but is a good source of protein and only has about 75 calories per serving. This high-quality vegetable protein also helps protect against high blood pressure and heart attacks.
You can also use normal tofu for this recipe if you prefer!
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Carefully cut the tofu into 8 equal pieces and place on a shallow plate.
Squeeze lemon and measure 2 tablespoons juice. Mix juice with 2 tablespoons of mirin and soy sauce. Pour mixture over sliced tofu pieces and allow to marinate for 30 minutes, turning once at 15 minutes.
Bring 1 liter (approximately 4 cups) of salted water to a boil. Trim, rinse and cut scallions diagonally into thin rings. Peel and cut ginger root into thin slices.
Sprinkle the ginger and half of the scallions onto the tofu pieces. Place the plate of tofu in a steamer basket and place the basket over the boiling salted water. Cover and steam for 5 minutes.
Dissolve dashi in 3 tablespoons water. Whisk dashi together with remaining mirin and soy sauce. Drizzle steamed tofu with the sauce, garnish with remaining scallions, season to taste with pepper and serve.
