2 Serves
10 Mins
Drain the silken tofu and carefully transfer it from its packaging onto a clean cutting board.
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MoroccanVitamin E
0 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Using a chef's knife, slice the tofu into uniform 1/2-inch slabs widthwise.
Transfer the sliced tofu to a serving dish and gently fan the slices out using your hands or a spatula.
Drizzle the soy sauce and Chinese sesame sauce evenly over the tofu, then garnish with chopped scallions and toasted sesame seeds.
52
g29
g20
g
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Chinese