Tofu and Seafood with Scrambled Egg Sauce
(Available only in Cantonese)
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 4)
| Shrimp (diced) | 20g |
| Fish meat (diced) | 20g |
| Scallop (diced) | 20g |
| Broth | 200g |
| Tofu (diced) | 1 carton |
| Egg (beaten) | 1 |
Seasonings:
| Sugar | half teaspoon |
| Salt | half teaspoon |
| Cornstarch-water mixture | some |
Cooking Method:
| 1. | Blanch the seafood and set aside. |
| 2. | Bring the broth to the boil in a pot and add the diced tofu. |
| 3. | Put in the diced seafood, salt, sugar and egg sauce. Boil for about 1 minute until done. Thicken with the cornstarch-water mixture. |
Per serving:
| Energy(kcal) | 95 |
| Carbohydrate(g) | 3 |
| Protein(g) | 12 |
| Fat(g) | 3 |
| Sugar(g) | 1 |
| Sodium(mg) | 566 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Madam Hong Restaurant.
