Mi1nyon's Pick Roasted Pumpkin Tofu

Name: Mi1nyon's Pick Roasted Pumpkin Tofu
Total time: 40 min
Yield: 362.6 g
Ingredients: Korean Zucchini 50 g; Tofu 300 g; Apple Vinegar 2 ml; Liquid Allulose 2 ml; Minced Garlic 1 g; Ground Black Pepper 0.1 g; Red Crab Soy Sauce 7.5 ml

Inspired by Leslie's recipe

Cook 40 min Difficulty EASY 311 kcal

#Diet #Low-Carb #High-Protein #Low-Calorie #Vegan

Mi1nyon's Pick Roasted Pumpkin Tofu finished dish

Ingredients

Main ingredients

Korean Zucchini 50 g
Tofu 300 g

Seasonings/Sauce

Apple Vinegar 2 ml
Liquid Allulose 2 ml
Minced Garlic 1 g
Ground Black Pepper 0.1 g
Red Crab Soy Sauce 7.5 ml

Nutrition summary

Carbohydrates 16.62 g 21%

Protein 29.96 g 38%

Fat 13.95 g 40%

Serving size 362.6g

Cooking steps

1

Drain the tofu, cut it in half, and place it on a kitchen towel.
2

Make shallow cuts in the tofu, but leave the ends intact—just deep enough to fit the zucchini.
3

Cut the tofu thick and the zucchini thin.
4

Place parchment paper and air fry at 180°C for 15 minutes.
5

Then raise to 200°C for 10 minutes, take it out, and pour the sauce over.
6

Make the sauce.

Mi1nyon's Pick Roasted Pumpkin Tofu

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