Steamed Vegetables

Name: Steamed Vegetables
Total time: 10 min
Yield: 585 g
Ingredients: Tofu 225 block; Mung Bean Sprouts 100 g; Enoki Mushrooms 100 g; Mini Napa Cabbage 145 whole (10 leaves); Yondu 10 ml; Korean Chili Powder 5 servings

Add tofu, mung bean sprouts, enoki mushrooms, and mini napa cabbage to a pot, pour in just enough water to barely cover the bottom, then season with Yondu and Korean chili powder.

Cook 10 min Difficulty EASY 337 kcal

#Steamed Vegetables #Vegetable Dish #Healthy Food #Vegetable Steam #Diet #Simple Recipe #Low Calorie #Vegan #Vegetarian

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Ingredients

Main ingredients

Tofu 0.5 block
Mung Bean Sprouts 100 g
Enoki Mushrooms 100 g
Mini Napa Cabbage 1 whole (10 leaves)

Seasonings/Sauce

Yondu 10 ml
Korean Chili Powder 5 servings

Nutrition summary

Carbohydrates 28.14 g 33%

Protein 31.15 g 37%

Fat 11.22 g 30%

Serving size 585g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Pour water into a steamer and bring to a boil.
3

Arrange the vegetables evenly on the steamer rack.
4

Cover with a lid and steam over medium heat for 10-15 minutes.
5

Serve with salt or sauce.

Steamed Vegetables

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