Simmered Chinese Cabbage And Deep Fried Tofu
|Chinese cabbage||14 Ounce|
|Fried tofu||7 Ounce|
|Bonito||1 1⁄3 Cup (21.33 tbs)|
|Soy sauce||2 Tablespoon|
1. Separate cabbage leaves. Submerge in boiling water to soften slightly. Drain. Cut crosswise into 2-inch (5-cm) wide strips. If the leaves are quite wide, cut in half lengthwise first.
2. Immerse deep-fried tofu in boiling water for 30 seconds to remove excess oil (or pour boiling water over tofu). Drain. Cut in half crosswise, then cut each piece diagonally in half (into triangles).
3. In a saucepan combine SIMMERING LIQUID and bring to a boil. Add tofu. Cover with a drop-lid and pan lid, then simmer for 10 minutes.
4. Turn tofu and push to one side. Add cabbage. Replace both lids and simmer until cabbage is done (about 10 minutes). Serve.
Calories 248 Calories from Fat 104
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 16.8 mg5.6%
Sodium 510.3 mg21.3%
Total Carbohydrates 16 g5.3%
Dietary Fiber 3 g11.9%
Sugars 10.1 g
Protein 20 g39.5%
Vitamin A 88.9% Vitamin C 74.4%
Calcium 29.1% Iron 18.7%
*Based on a 2000 Calorie diet