Rainbow Tofu (Bean Curd)
Ingredients (Serve 4):
| Dace, minced | 320g |
| Dried Chinese black mushroom(shitake mushrooms) | 4 (8g) |
| Firm Tofu (bean curd) | 1 piece (350g) |
| Mixed vegetables, diced | 3/4 cup (approx.135g) |
| Salt | 3/4 teaspoon |
| Spring onion, chopped | 2 stalks |
| Parsley | 1 tablespoon |
Seasonings:
| Egg white | 2 |
| Soy sauce | 1 teaspoon |
| Sesame oil | 1/4 teaspoon |
| White pepper | a pinch |
| Sugar | 1/2 teaspoon |
| Corn starch | 1 teaspoon |
Cooking Method:
| 1. | Add salt to the minced dace and whisk in one direction until the dace turns sticky. |
| 2. | Soak, trim, and dice the mushrooms. Rinse and dry the tofu. |
| 3. | Rinse and blanch the vegetables. Ladle out and drain off the water. |
| 4. | Except the parsley, combine all Ingredients and the seasoning sauce in a large bowl. |
| 5. | Put the mixture on a plate and steam for 10 minutes. Scatter the parsley on top. |
Nutrition / Preparation Tips:
Calcium-fortified tofu is rich in protein and calcium and is good for the bones.
The Ingredients of this dish are very soft and are suitable for people of all ages.
Buy unseasoned minced fish to reduce the intake of salt or buy fresh dace and then have it minced.
The Ingredients of this dish are very soft and are suitable for people of all ages.
Buy unseasoned minced fish to reduce the intake of salt or buy fresh dace and then have it minced.
Source: Elderly Health Service, Department of Health – Healthy Recipes Cookbook
