Recipes · Burmese · Main Courses
Tofu Nway (Warm Shan Tofu Noodles)
One serving has 614 kcal and 21 g protein, and at least a fifth of a woman's daily need of manganese (106%), copper (94%), folate (82%), vitamin K (62%), phosphorus (52%) and magnesium (48%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (459 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten, mustard, sesame, soy
Ingredients
- 70 g Chickpea flour (besan)
- 280 g Water
- 1 g Turmeric
- 60 g Rice noodles, dry
- 8 g Soy sauce
- 6 g Garlic, raw
- 10 g Vegetable oil
- 15 g Mustard greens, pickled
- 6 g Scallions, raw
- 2 g Sesame seeds
- 1 g Chili powder
Method
- Whisk the chickpea flour and turmeric with the water until smooth, then cook in a saucepan over medium heat, stirring constantly, for 8-10 minutes until it thickens into a warm, soft, pourable batter, much softer than set Shan tofu.
- Meanwhile, fry the garlic in the oil until golden, and boil the rice noodles until tender; drain the noodles.
- Divide the noodles into a bowl and ladle the warm tofu batter over the top.
- Drizzle with the soy sauce and garlic oil, and sprinkle with the chili powder, pickled mustard greens, sesame seeds and scallion.
- Serve immediately while the tofu is still warm and soft.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 614 kcal | 29% |
| Carbohydrates | 93.9 g | |
| Water | 323 mL | |
| Fiber | 10.1 g | 34% |
| Protein | 21.1 g | 44% |
| Tryptophan | 0.07 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.21 g | |
| Leucine | 0.4 g | |
| Lysine | 0.2 g | |
| Methionine | 0.11 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.26 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.29 g | |
| Histidine | 0.13 g | |
| Fat | 16.3 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 8.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.7 g | |
| Saturated | 2.3 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 0 mg | |
| Calcium | 103 mg | 10% |
| Copper | 0.85 mg | 94% |
| Iron | 5.3 mg | 29% |
| Magnesium | 148 mg | 48% |
| Manganese | 1.9 mg | 106% |
| Phosphorus | 362 mg | 52% |
| Potassium | 772 mg | 16% |
| Selenium | 16.9 µg | 31% |
| Sodium | 743 mg | |
| Zinc | 2.9 mg | 36% |
| Thiamin (vitamin B1) | 0.4 mg | 36% |
| Riboflavin (vitamin B2) | 0.14 mg | 13% |
| Niacin (vitamin B3) | 1.9 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.56 mg | 11% |
| Pyridoxine (vitamin B6) | 0.53 mg | 41% |
| Folate (vitamin B9) | 326 µg | 82% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 11.4 mg | 3% |
| Vitamin A | 26.6 µg | 4% |
| Vitamin C | 3 mg | 4% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 55.8 µg | 62% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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