Steamed stuffed tofu
112 kkal · protein 11.5 g · 163 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Tofu, raw — 120 g
- Bean sprouts, fresh — 25 g
- Carrot, fresh — 15 g
- Scallion — 3 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Tofu, raw | 120 g | 1.00 | 240 g | 252 g |
| Bean sprouts, fresh | 25 g | 1.00 | 50 g | 53 g |
| Carrot, fresh | 15 g | 1.00 | 30 g | 32 g |
| Scallion | 3 g | 1.00 | 6 g | 6 g |
| Total | 326 g | 342 g | ||
Batch nutrition: ≈224 kkal · ≈23 g protein for 2 portions
Method
- Hollow the tofu, take a little of the interior, mix with sprouts + grated carrot + scallion + salt — pack it back in.
- Steam 12–15 min until hot through — not fried (the low-fat MBG version).
Ingredient handling & storage
- Tofu, raw — Must be submerged in clean water ≤4 °C, change the water daily, use ≤2–3 days. Slimy/sour tofu = discard.
- Bean sprouts, fresh — Store ≤4 °C, use ≤1–2 days — sprouts turn slimy fast. Wash under running water right before cooking.
- Carrot, fresh — Store ≤7 °C up to 1–2 weeks. Peel thin — much of the vitamin sits under the skin; large cuts minimise loss.
- Scallion — Store wrapped ≤7 °C, use ≤1 week. Wash between the stalk layers — soil hides inside.
Food-safety warnings
- Tofu, raw — Formaldehyde tofu is still a market problem — signs: unnaturally springy, never crumbles, lasts for days without souring, chemical smell. Buy from verified suppliers; suspect tofu that "never spoils".
- Bean sprouts, fresh — Raw sprouts are an ideal medium for Salmonella/E.coli (warm-wet growing conditions). MUST be cooked through in a child programme — never raw or just blanched. Wilted/slimy/sour sprouts = discard.
Allergens & consumption limits
For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.
- Tofu, raw — SOY ALLERGEN — same as tempeh: for soy-allergic children tofu is also replaced. Substitute protein: egg/chicken/fish per the child's allergy profile.
- Bean sprouts, fresh — Soy sprouts carry mild soy allergen; mung-bean sprouts are legume. The dominant risk remains microbiology, not allergy.
- Carrot, fresh — Oral allergy syndrome — cross-reaction with birch pollen: mild mouth itch in pollen-allergic children. Cooking removes almost all risk (boiled carrot is safe for most).
- Scallion — Allium — same as shallot: rare, note if there is a history.
Keeping the cooked dish
Steamed stuffed tofu ≤3 h — the moist surface spoils fast. Leftovers ≤4 °C ≤24 h, re-steam 10 min, never fry from cold.
Nutrition per portion
≈112 kkal energy · 11.5 g protein · total 163 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.
Scaling to N portions
Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Tofu, raw 120 g → 12 kg; Bean sprouts, fresh 25 g → 2.5 kg; Carrot, fresh 15 g → 1.5 kg. Full formula: guide "MBG portion scaling".