Steamed Egg Tofu Set
1 hour
1 Serving
Good meal option for weight management because low in fat.
*caution for seafood allergy. Can be replaced with chicken or duck.
Please Select an Option
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- Brown Rice
- 2/3 cup Brown rice
- Steamed Egg Tofu
- Soup
- Dairy Products
- 1/2 cup Low fat milk
- Fruit
- 1 whole large Mango
Nutrition Value in 1 Serving
Calories
572.3 kcal
Carbohydrate
81.3 g
Fat
17.8 g
Protein
28.5 g
- Brown Rice
- 1 1/3 cup Brown rice
- Steamed Egg Tofu
- Soup
- Dairy Products
- 1/2 cup Low fat milk
- Fruit
- 1 whole large Mango
Nutrition Value in 1 Serving
Calories
663.4 kcal
Carbohydrate
97.9 g
Fat
16.0 g
Protein
32.0 g
- Brown Rice
- 2 cup Brown rice
- Steamed Egg Tofu
- Soup
- Dairy Products
- 1 cup Low fat milk
- Fruit
- 1 whole large Mango
Nutrition Value in 1 Serving
Calories
796.7 kcal
Carbohydrate
119.9 g
Fat
18.0 g
Protein
38.8 g
Steamed Egg Tofu
| 1 | Egg |
| 1 tsp | TUMIX® Chicken Stock |
| 60 g | Soft tofu, diced |
| 1 pc | Shitake mushroom, sliced |
| 1 tbsp | Broccoli, chopped |
| 1 tbsp | Carrot, diced |
| 5 pcs | Prawn, blanched |
| 1 tsp | Sesame oil |
| 2 pcs | Cherry tomato |
- Beat egg with TUMIX® Chicken Stock until fluffy.
- Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
- Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
- Before serve, pour some sesame oil and garnish with cherry tomato.
Soup
| 1 tbsp | Kidney beans |
| 250 ml | Water |
| 1/2 cup | Carrot, diced |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 3 pcs | Cherry tomato |
- Preboil kidney beans until soft.
- Heat 250 ml water, add carrot and boil until cook.
- Add AJI-SHIO® Flavoured Black Pepper to taste.
- Add in kidney beans, stir well.
- Serve with tomato.
Steamed Egg Tofu
| 1 | Egg |
| 1 tsp | TUMIX® Chicken Stock |
| 60 g | Soft tofu, diced |
| 1 pc | Shitake mushroom, sliced |
| 1 tbsp | Broccoli, chopped |
| 1 tbsp | Carrot, diced |
| 5 pcs | Prawn, blanched |
| 1 tsp | Sesame oil |
| 2 pcs | Cherry tomato |
- Beat egg with TUMIX® Chicken Stock until fluffy.
- Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
- Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
- Before serve, pour some sesame oil and garnish with cherry tomato.
Soup
| 1 tbsp | Kidney beans |
| 250 ml | Water |
| 1/2 cup | Carrot, diced |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 3 pcs | Cherry tomato |
- Preboil kidney beans until soft.
- Heat 250 ml water, add carrot and boil until cook.
- Add AJI-SHIO® Flavoured Black Pepper to taste.
- Add in kidney beans, stir well.
- Serve with tomato.
Steamed Egg Tofu
| 1 | Egg |
| 1 tsp | TUMIX® Chicken Stock |
| 60 g | Soft tofu, diced |
| 1 pc | Shitake mushroom, sliced |
| 1 tbsp | Broccoli, chopped |
| 1 tbsp | Carrot, diced |
| 5 pcs | Prawn, blanched |
| 1 tsp | Sesame oil |
| 2 pcs | Cherry tomato |
- Beat egg with TUMIX® Chicken Stock until fluffy.
- Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
- Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
- Before serve, pour some sesame oil and garnish with cherry tomato.
Soup
| 2 tbsp | Kidney beans |
| 250 ml | Water |
| 1/2 cup | Carrot, diced |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 3 pcs | Cherry tomato |
- Preboil kidney beans until soft.
- Heat 250 ml water, add carrot and boil until cook.
- Add AJI-SHIO® Flavoured Black Pepper to taste.
- Add in kidney beans, stir well.
- Serve with tomato.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
