Japanese asparagus & scrambled tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 113.9
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 64.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.7 g
- Protein: 12.6 g
View full nutritional breakdown of Japanese asparagus & scrambled tofu calories by ingredient
Introduction
usually used for bentos but can be a main,source; http://justbento.com/handbook/recipes-side
s-and-fillers/green-asparagus-and-scra
mbled-tofu usually used for bentos but can be a main,
source; http://justbento.com/handbook/recipes-side
s-and-fillers/green-asparagus-and-scra
mbled-tofu
Number of Servings: 4
Ingredients
-
300g / about 10.5 oz block firm tofu, well drained
1 tbsp spring onion
0.5 Tbs. olive oil
0.5 tsp. rice vinegar
0.25 tsp. turmeric
1 tsp. white/red miso mixed with a couple of teaspoons of water to form a loose paste (or make do with dark miso + 1tbsp sugar?)
salt and pepper
7 med asparagus stalks
1 carrot, peeled into thin slices
Tips
The tofu scramble on its own is delicious with rice, on toast, and so on.
egg can be used instead of tofu
Directions
Bring a pot of water to the boil (to speed it up, boil the water in an electric kettle, one of the essential bento making supplies). Add some salt.
Wash and cut up the asparagus. Boil in the pot until just tender, about 2-3 minutes depending on how thick the stalks are. Drain and then dunk in cold water. Drain well.
Add the tofu, crumbled, & oil to the frying pan. Add the vinegar and turmeric and keep stirring. Your objective is to evaporate most of the moisture, to produce a crumbly texture like dry-ish scrambled eggs. Near the end of the cooking process, add the miso and stir through very well. towards the end, add the carrot.
Taste, and season with salt and pepper.
If you’re packing this for bento, let cool, then mix with the asparagus. Also great eaten hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SECUNER.
Wash and cut up the asparagus. Boil in the pot until just tender, about 2-3 minutes depending on how thick the stalks are. Drain and then dunk in cold water. Drain well.
Add the tofu, crumbled, & oil to the frying pan. Add the vinegar and turmeric and keep stirring. Your objective is to evaporate most of the moisture, to produce a crumbly texture like dry-ish scrambled eggs. Near the end of the cooking process, add the miso and stir through very well. towards the end, add the carrot.
Taste, and season with salt and pepper.
If you’re packing this for bento, let cool, then mix with the asparagus. Also great eaten hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SECUNER.