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Steamed silken tofu topped with plant-based meat, served atop a velvety vegetarian broth with a side of warm fragrant rice.
This vegetarian-friendly main course not only tantalises the taste buds, but also brings a plethora of nutritional benefits. Silken tofu, which is rich in proteins and low in fat, promotes muscle health and aids in tissue repair. The plant-based meat topping adds a savoury touch, and is free of cholesterol. Last but not least, the nutrient-packed vegetarian broth serves as a light and wholesome base that completes this meatless ensemble.
|Soft tofu||10 pcs (300g/pc)|
|Coriander stem (chopped)||100g|
|Water chestnut (diced)||100g|
|Fish sauce||1 tbsp|
|Corn starch||2 tbsp|
|Vegetarian stock||1 litre|
|Oyster sauce (vegetarian)||2 tbsp|
|Corn starch (solution)||A dash|
|Spring onion (chopped)||A dash|
|Coriander (chopped)||A dash|
|Crispy shallot||A dash|
Chef Sam Leong’s Meatless Medley is one of the dishes from our Guest Chef menu, prepared fresh daily by our culinary teams in Mount Elizabeth Hospitals, Gleneagles Hospital, and Parkway East Hospital. It’s been reviewed by our dietitians to ensure that it’s as nutritious as it is tasty.
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