By making bean curd sauce using dried bean sprouts, you can reduce sodium without adding additional salt.
Calories
271kcal
Carbs
36.8g
Protein
12.9g
Fat
8g
Sodium
459.2mg
Ingredients
Focaccia Bread(1pcs), Soybean Pulp (Biji)(50g), Pickled Radish(20g), Tomato(50g), Fresh Cheese(20g), Arugula(20g), Olive Oil(20g)
Nutrition Facts
Per 100g of main ingredientsTomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Blanch the soybean curd residue briefly and drain.
🔍Finely chop the pickled radish and mix evenly into the soybean curd residue to make the sauce.
🔍Slice the tomato and cook in an oiled pan.
🔍Halve the focaccia bread and spread with soybean curd residue sauce.
🔍Cut out the fresh cheese into rounds, top the soybean curd residue-spread bread with the grilled tomato, top with soybean curd residue again, and plate.
🔍Soak the arugula in cold water, drain, and place beside the focaccia bread.