Directions:
- Wet the sheet of beancurd.
- Fold it 5 or 6 times, then cut it into retangular pieces.
- Place on a heatproof plate.
- Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
- Spoon mixture over beancurd pieces.
- Steam over rapidly boiling water 2 to 3 minutes or until cooked.
- Line a serving plate with blanched Hong Kong kai lan.
- Arrange the steamed beancurd on the green vegetable.
- Garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.15 Kcal (147 kJ) | ||
| Calories from fat | 20.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Sodium | 149.23mg | 6% | |
| Potassium | 61.29mg | 1% | |
| Total Carbs | 3.47g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 166.98 Kcal (699 kJ) | ||
| Calories from fat | 99.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 4% | |
|---|---|---|---|
| Sodium | 708.94mg | 6% | |
| Potassium | 291.16mg | 1% | |
| Total Carbs | 16.48g | 1% | |
| Sugars | 6.42g | 5% | |
| Dietary Fiber | 2.05g | 2% | |
| Protein | 2.86g | 1% | |
| Vitamin C | 19.2mg | 7% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.9mg | 1% | |
| Calcium | 47.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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