Tofu and assorted mushrooms with homemade pesto sauce
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Firm tofu | 180g |
| Truss tomatoes | 100g |
| Asparagus | 50g |
| Assorted mushrooms (shittake mushroom, king oyster mushroom and marmoreal mushroom) | 50g |
| Garlic (crushed) | 1 teaspoon |
| White wine | 1 tablespoon |
Seasonings:
| Salt | ⅓ teaspoon |
| Flour | 1 tablespoon |
| Coarse black pepper | ⅓ teaspoon |
| Olive oil | ⅓ teaspoon |
| White vinegar | ½ tablespoon |
| Balsamic vinegar | 10ml |
| Homemade pesto sauce | 10ml |
| Italian mixed herbs | ¼ teaspoon |
| Yellow mustard powder | ½ tablespoon |
| Honey | 20ml |
Ingredients for the homemade pesto sauce: (for 1L)
| Basil leaves | 28g |
| Pine nuts | 100g |
| Low-fat cheese (ground into powder) | 15g |
| Olive oil | 500ml |
| Garlic | 70g |
| Salt | ¼ tablespoon |
Cooking method for the homemade pesto sauce:
| 1. | Put all the ingredients in a blender. Blend until the sauce is formed. |
Cooking Method:
| 1. | Preheat the oven to 180 to 200ºC. |
| 2. | Cut the firm tofu into thick slices, then sprinkle some salt and coarse black pepper. Coat the tofu slices with a thin layer of flour. Heat the olive oil in a pan, then slowly pan-fry the tofu slices until golden and apply the pesto sauce. Bake the tofu slices in an oven for 3 minutes and set aside. |
| 3. | Sprinkle some salt, coarse black pepper and olive oil over the truss tomatoes. Roast the truss tomatoes in the oven until half soft, then take them out to cool down. Set aside. |
| 4. | Blanch the asparagus until done. Heat the olive oil in the pan, then add the asparagus and salt and stir-fry quickly. Set aside. |
| 5. | Cut the assorted mushrooms into slices. Stir-fry the mushrooms together with the crushed garlic, salt, coarse black pepper, white wine and Italian mixed herbs. Set aside. |
| 6. | Prepare the yellow mustard sauce by mixing the yellow mustard powder with white vinegar, then smear it on a plate. Arrange the asparagus, tofu slices, mushrooms and truss tomatoes on the plate. Serve the honey and balsamic vinegar sauce separately. |
Per serving:
| Energy(kcal) | 338 |
| Carbohydrate(g) | 23 |
| Protein(g) | 22 |
| Fat(g) | 19 |
| Sugar(g) | 6 |
| Sodium(mg) | 667 |
Excluding the honey and balsamic vinegar sauce. 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 Café MED.
