Tofu Mixed Pumpkin Wrap

Tofu Mixed Pumpkin Wrap

Main Dish·Steaming

Calories

345kcal

Carbs

58.8g

Protein

11.1g

Fat

7.4g

Sodium

98.6mg

Ingredients

Main

TofuRiceTurmeric RiceCarrotZucchiniBean SproutsBracken FernPumpkin LeafPineapple

Others

Oligosaccharide SyrupGochujang (Red Chili Paste)Low-sodium Soy SauceSalt

Tofu(150g), Rice(100g), Turmeric Rice(100g), Carrot(20g), Zucchini(1/2개), Bean Sprouts(50g), Bracken Fern(20g), Pumpkin Leaf(5장), Pineapple(20g), Oligosaccharide Syrup(20g), Gochujang (Red Chili Paste)(20g), Low-sodium Soy Sauce(10g), Salt(0.3g)

Instructions

  1. 1

    Wash the rice and turmeric rice thoroughly, soak for about 30 minutes, and cook.

    Tofu Mixed Pumpkin Wrap step 1
  2. 2

    Soak the bracken fern, boil, chop finely, and stir-fry in low-sodium soy sauce.

    Tofu Mixed Pumpkin Wrap step 2
  3. 3

    Julienne the tofu and carrot, and cut the zucchini into half-moon shapes and stir-fry.

    Tofu Mixed Pumpkin Wrap step 3
  4. 4

    Remove the tail from the bean sprouts and blanch briefly.

    Tofu Mixed Pumpkin Wrap step 4
  5. 5

    Blanch the pumpkin leaf in boiling water.

    Tofu Mixed Pumpkin Wrap step 5
  6. 6

    Mix gochujang, oligosaccharide syrup, and grated pineapple to make the sauce; fill blanched pumpkin leaves with stir-fried turmeric rice, tofu, and vegetables, add the gochujang sauce, and roll up to finish.

    Tofu Mixed Pumpkin Wrap step 6