STEAMED TOFU CALORIES RECIPES

Steps:

• In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.
• Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).
• In the shallow pan, combine vegetable broth, sherry, soy sauce, black beans, ginger, garlic, brown sugar, and chili flakes. Drain tofu on towels and cut into 1/2- by 1 1/2-inch pieces. Turn tofu over in seasonings in pan.
• Cover pan with foil and set tofu pan on rack; cover larger pan. Steam on high heat until tofu is hot, about 10 minutes. Protecting hands, lift out tofu pan and rack. Keep tofu warm.
• Add enough water to pan to make 1 inch deep and bring to a boil. Add broccoli, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.
• Serve rice in bowls with tofu and juice, and broccoli. Add soy to taste.

Steps:

• 1. Cut up the tofu into chunks and put into a dish suitable for steaming.
• 2. Mix the beaten egg and seasoning ingredients with the tofu chunks.
• 3. Remove the egg white from the salted egg and leave the egg yolk. Chop this egg yolk into pieces and spread over the top of the tofu mixture.
• 4. Make a slit down the length of the red chilli. Slice the chilli in a tangential fashion after removing the stalk and seeds. Spread chilli over the top of the tofu mixture.
• 5. Steam for 10 minutes.
• 6. Scatter chopped spring onion over the steamed tofu.