Tofu Stew with Luffa and Clams

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 120°C  
Time: about 20 minutes

Nutrition Analysis (per 100g)

Energy: 18.7 kcal  
Carbohydrate: 24% | 1.2g  
Protein: 32% | 1.6g  
Fat: 44% | 1.0g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Clams: 300g
• Tofu: 150g
• Luffa: 100g (about half)
• Bell pepper: 80g
• Large scallion: 20g (1 short piece)
• Ginger: 4g
• Peanut oil: 5g
• Sichuan peppercorns: 1g (about 10 peppercorns)
• Water: 800g
• Coriander sprigs: 5g
• Salt: 1g
• Chicken seasoning powder: 0.5g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients; soak the clams in light salt water in advance and spit out sand, then rinse them repeatedly with clean water.

Step 2/5

Cut the tofu into small cubes, pour an appropriate amount of water into the pot, blanch the tofu for about a minute, then remove and drain. Peel the loofah and cut into hob pieces, cut the yellow pepper into pieces, and cut the green onions and ginger into shreds;

Step 3/5

Heat up another pot, pour in peanut oil and heat until it is 60% hot, slowly fry the peppercorns over low heat until fragrant, sauté shredded onions and ginger over high heat, add loofah pieces and stir-fry over high heat until soft.

Step 4/5

Put all the ingredients into the casserole, add water, coriander segments, salt, and chicken essence. Cover the lid and put the casserole on the grill. Place it on the second level of the machine. Fill the water tank with water. Set the Mode Reference settings on the appliance and start cooking.

Step 5/5

After cooking, take it out and serve