INGREDIENTS :
2 tbsp vegetable oil
50 g dried shrimps (soaked for 5 minutes, drained, and roughly chopped)
2 cloves garlic (minced)
184 g firm tofu (diced)
50 g preserved radish / chai poh (rinsed and diced)
184 g long beans (rinsed and diced)
1 red chili (seeds removed and cut into chunks)
½ tsp salt
½ tsp sugar
1 tsp sweet soy sauce
2 tbsp water
COOKING METHODS :
1
- Add minced garlic, dried shrimps and oil to the mixing jar.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C
2
- Add firm tofu, preserved radish, long beans, red chili, sauces and water. Continue to sautes until most of the water has evaporated.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 120°C
3
- Transfer to a serving dish.
Notes:
- Set Heat Power level to 5-6 for less burn of wok taste.
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories136
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 1.8g9%
- Cholesterol 26mg9%
- Sodium 407mg18%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 0.7g3%
- Total Sugars 1.1g
- Protein 8g
- Calcium 10mg1%
- Iron 6mg34%
- Potassium 130mg3%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
2 tbsp vegetable oil
50 g dried shrimps (soaked for 5 minutes, drained, and roughly chopped)
2 cloves garlic (minced)
184 g firm tofu (diced)
50 g preserved radish / chai poh (rinsed and diced)
184 g long beans (rinsed and diced)
1 red chili (seeds removed and cut into chunks)
½ tsp salt
½ tsp sugar
1 tsp sweet soy sauce
2 tbsp water