Stabilize Blood Sugar the Delicious Way: with Creamy Avocado and Tofu 美味又穩定血糖: 牛油果豆腐 ⬇️
Ingredients (2 servings):
1 cup super-firm tofu, sliced into thin squares
1 avocado, thinly sliced
2 cloves garlic, grated
1 tsp ginger, grated
2 tbs organic low-sodium sauce
1 tsp sesame oil
½ tsp sugar
½ tsp lime juice
¼ tsp white pepper
2 tsp water
Salt, to taste
1 tbs scallion, finely chopped
Can be served with:
½ cup cooked quinoa
Directions:
1. Slice the tofu into thin, even squares. Cut the avocado in half, remove the pit, and slice it crosswise into thin pieces about the same size as the tofu.
2. On a serving platter, alternate the tofu and avocado slices to create a neat pattern.
3. In a small bowl, combine grated garlic, grated ginger, soy sauce, sesame oil, sugar, lime juice, white pepper, water, and a small pinch of salt. Stir until the sugar dissolves and the mixture is well combined.
4. Drizzle the dressing evenly over the arranged tofu and avocado.
5. Sprinkle finely chopped scallions on top. Serve immediately and enjoy fresh.
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材料 (2份):
1杯硬豆腐，切成薄片
1顆酪梨，切成薄片
2瓣蒜，磨碎
1茶匙薑，磨碎
2湯匙生抽
1茶匙芝麻油
½茶匙糖
½茶匙青檸汁
¼茶匙白胡椒粉
2茶匙水
適量鹽
1大匙蔥花
可搭配:
半杯煮熟的藜麥
做法：
1. 將豆腐切成均勻的薄片。將酪梨對半切開，去核，然後橫切成與豆腐大小差不多的薄片。
2. 在一個盤子裡，將豆腐和酪梨片交替擺放，擺成整齊的圖案。
3. 在小碗中，混合蒜末、薑末、醬油、芝麻油、糖、萊姆汁、白胡椒粉、水和少許鹽。攪拌至糖溶解，混合物充分混合。
4. 將醬汁均勻淋在擺好的豆腐和酪梨上。
5. 撒上切碎的蔥花。立即享用，新鮮美味。