Thursday, August 31, 2017

Miso Tofu Sandwich Recipe

Miso Tofu Sandwich


Miso Tofu Sandwich Recipe - Asian Food - Miso tofu sandwich is one of the healthy foods that can be a delicious cuisine. With a layer of miso, tofu dishes you will taste delicious.

Healthy tofu was changed to an indulgent dishes, namely tofu with miso by Candice Kumai. Serve the main dishes inspired from Asia tonight. This recipe makes 4 servings can tofu with miso tier size: 3.5 oz (240 g) tofu and vegetables 1 serving young pokcoy.

This is a nutritional information from a single serving of miso tofu sandwich.

  • Calories per serving: 164
  • Fat per serving: 10.1 g
  • saturated fat: 1.4 g per serving
  • Protein per serving: 12 g
  • monounsaturated fat per serving: 3.5 g
  • polyunsaturated fat per serving: 5.2 g
  • Carbs per serving: 8 g
  • Fiber: 3 g per serving
  • Cholesterol per serving: 0.0 mg
  • Iron per serving: 2mg
  • Sodium per serving: 152mg
  • Calcium per serving: 78mg

Miso Tofu Sandwich Ingredients:
Here's the ingredients you need to make the tofu miso tier:

  • 1 tablespoon miso paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 (14 oz or 397 g) extra firm tofu block solid
  • 4 young pokcoy, halved
  • 1/2 teaspoon grated ginger
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/8 teaspoons red chili pepper mixed
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

How To Make Tofu Miso Tier:

  • Here is how to make miso tofu sandwich. First of all, preheat the oven to 350 degrees Fahrenheit (in a bowl, whisk miso dough, 1 tablespoon rice wine vinegar, honey, and 1 tablespoon low-sodium soy sauce until smooth. Slice the tofu into 4 sections. Pat dry with a paper towel. Then add into the dough seasoning.
  • Tutupilah tofu and chill 30 minutes, flipped once. Discard the marinade and transfer the know to a baking sheet. Bake until golden brown in colour (30-35 minutes). kukuslah young pokcoy half of the vegetable in a pot of boiling water containing a shallow, tutupilah with a cover, until tender.
  • In a bowl, combine ginger, 1 teaspoon low sodium soy sauce, 1 tablespoon rice wine vinegar, sesame oil, red chili and pounded. Irislah know and serve with pokcoy. Drizzle with vinaigrette sauce and sesame seeds.

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