Monday July 25, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp sesame oil
- 300g firm, silken tofu, sliced into 2.5 cm chunks
- pinch salt
- 2 golden kūmara, peeled and diced, steamed or roasted
- 4 cups finely sliced wong bok, or green cabbage, raw or wilted
- 2 cups grated kohlrabi
- 4 eggs, medium boiled, peeled and quartered
- 2 ripe tomatoes, sliced into wedges
- 8 small radishes, quartered
- ¼ telegraph cucumber, sliced
- 1 cup mung bean sprouts
- 20-24 cooked shrimps
- 1 red chilli, optional, deseeded and sliced, for garnish
Sauce
- 120g crunchy peanut butter
- 1 Tbsp sugar
- 1 fresh red chilli, deseeded and finely chopped
- 1-2 Tbsp lemon juice
- 1 Tbsp low salt soy sauce
- 2 Tbsp water
Instructions
- Place sesame oil in a frying pan over medium heat.
- Stir fry tofu for 15 mins, or until golden.
- Sprinkle with salt.
- Spread sauce across base and sides of each bowl.
- Arrange ingredients in bowls, as illustrated, and serve.
- Place sauce ingredients in a blender and blend to a spreadable consistency. Add extra water if needed.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 2298.19kcal |
| Total fat | 33.3g |
| Protein | 138.82g |
| Carbohydrates | 458.9g |
| – sugars | 191.65g |
| Fibre | 250.48g |
| Sodium | 1845.69mg |
When choosing the type of tofu to use for your dishes, keep an eye out for fortified tofu which has vitamin B12, vitamin D and sometimes some omega-3 fats which are a good addition to the diet.
RELATED — Vitamin D: The sunshine hormone for stronger bones
As for Vitamin B2, or riboflavin, having it in our diet is important for digestion as well as being an additional help with our immunity. To read more, see Vitamin B2 (Riboflavin).
