Recipe · Side Dishes (Poultry, Fish, Tofu) · by National Kidney Foundation Singapore × Khoo Teck Puat Hospital
Claypot Braised Tofu with Vegetables
A familiar Zi Char dish made up of crispy tofu cubes, combined with the natural sweet crunch of the carrots and honey peas.
CKD (non-dialysis)On dialysisp 34
Per serving
Pre-dialysis numbers130g (pre-dialysis) / 170g (dialysis)
Safe for your stage
Phosphorus205 mg
Potassium184 mg
Sodium281 mg
Protein10.1 g
Energy164 kcal
On dialysis? Select “On dialysis” in the header — this recipe carries adjusted portions and protein for higher needs.
Ingredients
- Firm tofu, 1/2'' cubed · 300g
- Carrot, sliced · 1/2 medium (61g)
- Honey peas · 12 medium (40g)
- Dried mushroom, soaked, sliced · 2 medium (24g)
- Oyster sauce · 1 tbsp
- Corn starch · 1 tbsp
- Sesame oil · 1/2 tsp
- Vegetable oil · 1/2 tbsp
Method
- 1Heat 1/2 tablespoon of oil in a pan over medium-high heat and pan-fry the tofu until golden brown.
- 2Seasoning: Mix water and 1 tablespoon of cornstarch in a small bowl to form a paste. Add oyster sauce and sesame oil, and set aside.
- 3Heat 1/2 tablespoon of oil in the claypot or pan, and stir-fry mushroom until fragrant. Add honey peas, carrot and the pan-fried tofu.
- 4Pour in the seasoning mixture. Cover with a lid and allow it to simmer for 10 minutes.
Notes from the contributor
- • To prevent oil from spattering when frying, drain as much water as you can from the tofu.
Sources
- NKF · Proprietary-with-permission · id nkf_claypot_braised_tofu_with_vegetables