Steamed Egg Tofu Set

Nutrition Value in 1 Serving

Calories
572.3 kcal
Carbohydrate
81.3 g
Fat
17.8 g
Protein
28.5 g

Nutrition Value in 1 Serving

Calories
663.4 kcal
Carbohydrate
97.9 g
Fat
16.0 g
Protein
32.0 g

Nutrition Value in 1 Serving

Calories
796.7 kcal
Carbohydrate
119.9 g
Fat
18.0 g
Protein
38.8 g
Product Used for the Recipe
AJI-SHIO® Flavoured Black Pepper Recipes TUMIX® Chicken Stock Recipes
Ajinomoto Malaysia
1 Serving
1 hour
Recipe Description

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
Intensity
Dish
Steamed Egg Tofu
Soup
Steamed Egg Tofu
Soup
Steamed Egg Tofu
Soup
Ingredients
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

 

Method
  1. Beat egg with TUMIX® Chicken Stock until fluffy. 
  2. Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
  3. Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
  4. Before serve, pour some sesame oil and garnish with cherry tomato.
Ingredients
1 tbsp Kidney beans
250 ml Water
1/2 cup Carrot, diced
1 tsp AJI-SHIO® Flavoured Black Pepper
3 pcs Cherry tomato

 

Method
  1. Preboil kidney beans until soft.
  2. Heat 250 ml water, add carrot and boil until cook.
  3. Add AJI-SHIO® Flavoured Black Pepper to taste.
  4. Add in kidney beans, stir well.
  5. Serve with tomato.
Set Meal
  • Brown Rice
    • 2/3 cup Brown rice
  • Steamed Egg Tofu
  • Soup
  • Dairy Products
    • 1/2 cup Low fat milk
  • Fruit
    • 1 whole large Mango
Ingredients
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

 

Method
  1. Beat egg with TUMIX® Chicken Stock until fluffy. 
  2. Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
  3. Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
  4. Before serve, pour some sesame oil and garnish with cherry tomato.
Ingredients
1 tbsp Kidney beans
250 ml Water
1/2 cup Carrot, diced
1 tsp AJI-SHIO® Flavoured Black Pepper
3 pcs Cherry tomato

 

Method
  1. Preboil kidney beans until soft.
  2. Heat 250 ml water, add carrot and boil until cook.
  3. Add AJI-SHIO® Flavoured Black Pepper to taste.
  4. Add in kidney beans, stir well.
  5. Serve with tomato.
Set Meal
  • 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
Ingredients
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

 

Method
  1. Beat egg with TUMIX® Chicken Stock until fluffy. 
  2. Add in tofu, mushroom, broccoli, carrot and cooked prawn. Mix well.
  3. Boil some water in a pot and slow the fire. Steam the beaten egg until cooked and egg soften like tofu.
  4. Before serve, pour some sesame oil and garnish with cherry tomato.
Ingredients
2 tbsp Kidney beans
250 ml Water
1/2 cup Carrot, diced
1 tsp AJI-SHIO® Flavoured Black Pepper
3 pcs Cherry tomato

 

Method
  1. Preboil kidney beans until soft.
  2. Heat 250 ml water, add carrot and boil until cook.
  3. Add AJI-SHIO® Flavoured Black Pepper to taste.
  4. Add in kidney beans, stir well.
  5. Serve with tomato.
     
Set Meal
  • Brown Rice
    • 2 cup Brown rice
  • Steamed Egg Tofu
  • Soup
  • Dairy Products
    • 1 cup Low fat milk
  • Fruit
    • 1 whole large Mango
Nutrition Tips
Low  Moderate High
  Suitable for those who would like to do weight management whereby the meal contains low fat, however with sufficient protein for recovery. Suitable for those who would like to do weight management whereby the meal contains low fat, however with sufficient protein for recovery.

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