Braised tofu is an authentic home-cooked dish popular among the Asian household. It is normally braised in a clay pot which adds an earthy aroma to the dish.
AI-generated from product information. Please ask our team about dietary requirements or allergens.
✦ Estimated Nutrition
Per serving: per one typical restaurant serving including tofu, vegetables, sauce, and about 1 cup cooked white rice
≈ 300–500kcal
Protein≈ 11–19 g
Carbohydrates≈ 35–55 g
Total fat≈ 11–19 g
Dietary fiber≈ 4–6 g
AI estimate only — not a laboratory measurement or official nutrition label. Ranges illustrate uncertainty, not a guaranteed minimum or maximum. Ingredients, portions and cooking affect actual values. Estimated based on typical ingredient amounts and common portion sizes for braised tofu with vegetables served with rice; no exact quantities per serving provided, so values are approximate.
Braised Tofu in Clay Pot is a comforting and flavorful dish often found in Asian cuisine. This recipe highlights the rich taste of tofu simmered with vegetables and a savory sauce.
Ingredients
Firm tofu, cut into cubes
2 tablespoons vegetable oil
1 medium onion, sliced
2-3 cloves garlic, minced
1-inch piece ginger, sliced
1 carrot, sliced
1 cup shiitake mushrooms (fresh or dried, if using dried, soak them in water until softened)
2 tablespoons soy sauce
1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)
Bánh xèo is a crispy, stuffed rice pancake popular in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder.
Ingredients: rice starch, pork, shrimps, …
AI-generated from product information. Please ask our team about dietary requirements or allergens.
✦ Estimated Nutrition
Per serving: 1 pancake (approx. 200 grams cooked)
≈ 340–560kcal
Protein≈ 25–40 g
Carbohydrates≈ 25–45 g
Total fat≈ 14–23 g
Dietary fiber≈ 2–4 g
AI estimate only — not a laboratory measurement or official nutrition label. Ranges illustrate uncertainty, not a guaranteed minimum or maximum. Ingredients, portions and cooking affect actual values. Estimated based on standard ingredients and typical portion of one filled Banh Xeo pancake, not laboratory measured.
Bánh Xèo is a popular Vietnamese dish known as a crispy savory pancake. It’s typically filled with shrimp, pork, bean sprouts, and various herbs, making it a delightful and flavorful meal. The name "bánh xèo" translates to "sizzling cake," which refers to the sound it makes when the batter is poured into the hot pan.
Ingredients
For the Batter:
1 cup rice flour
1/4 cup cornstarch
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 1/2 cups coconut milk (or water)
1/2 cup water
1 green onion, finely chopped
For the Filling:
200 g (7 oz) shrimp, peeled and deveined
100 g (3.5 oz) pork belly or thinly sliced pork shoulder
1 cup bean sprouts
1 cup mung bean sprouts (optional)
Fresh herbs for serving (e.g., lettuce, mint, cilantro, basil)
A saucy chicken stir fry with cashews, this is a terrific combination of flavours
Cashew Chicken is a Chinese takeout classic that’s sure to satisfy those take-out craving! Chicken pieces, fresh veggies and crunch cashews are coated with an addictive sauce. It has a nice blend of textures and it’s a rich in protein.
AI-generated from product information. Please ask our team about dietary requirements or allergens.
✦ Estimated Nutrition
Per serving: per typical restaurant serving of 1 cup (approx. 250 g) cashew chicken
≈ 300–500kcal
Protein≈ 25–40 g
Carbohydrates≈ 15–25 g
Total fat≈ 15–25 g
Dietary fiber≈ 2–3 g
AI estimate only — not a laboratory measurement or official nutrition label. Ranges illustrate uncertainty, not a guaranteed minimum or maximum. Ingredients, portions and cooking affect actual values. Estimate based on typical ingredient amounts from recipe and standard nutrition data, serving assumed to contain about 1/4 of total recipe
Cashew Chicken is a popular Chinese-American dish that features tender chicken pieces stir-fried with crunchy cashews and vegetables in a savory sauce. It's known for its rich flavor and delightful texture, making it a favorite among many.
Ingredients
Chicken breast: 1 lb, boneless and skinless, cut into bite-sized pieces
Cashews: 1 cup (roasted and unsalted)
Bell pepper: 1 (red or green), sliced
Onion: 1 medium, sliced
Garlic: 3 cloves, minced
Ginger: 1 tsp, minced (optional)
Vegetable oil: 2-3 tbsp
For the Marinade
Soy sauce: 2 tbsp
Cornstarch: 1 tbsp
Sesame oil: 1 tsp (optional)
Black pepper: 1/4 tsp
For the Sauce
Soy sauce: 3 tbsp
Oyster sauce: 1 tbsp (optional)
Chicken broth or water: 1/2 cup
Brown sugar: 1 tbsp
Cornstarch: 1 tsp mixed with 2 tbsp water (for thickening)
Cao Lau comprises of the signature cao lầu noodles ( made from sticky rice), slices of pork,rice crackling, soya sauce, lettuce and herbs. This noodles can only be found in Hoi An
AI-generated from product information. Please ask our team about dietary requirements or allergens.
✦ Estimated Nutrition
Per serving: per typical single restaurant serving bowl approx. 300-400g
≈ 270–630kcal
Protein≈ 15–35 g
Carbohydrates≈ 30–70 g
Total fat≈ 7–17 g
Dietary fiber≈ 3–7 g
AI estimate only — not a laboratory measurement or official nutrition label. Ranges illustrate uncertainty, not a guaranteed minimum or maximum. Ingredients, portions and cooking affect actual values. Estimated based on typical ingredients and portion sizes of Cao Lau noodles with pork and herbs; no specific recipe details available, so values are approximations.
Cao Lầu is a traditional dish from Hoi An, Vietnam, featuring thick rice noodles served with pork, fresh herbs, and a flavorful broth. The dish is known for its unique noodles, which are made with a specific type of water from the region and often have a slight chewiness.
Locally sourced ingredients feature prominently in Hoi An cuisine. From the abundance of rice milled from the paddies surrounding the city to the crisp herbs and greens of the local organic Tra Que gardens. It is the freshness of these ingredients that give Hoi An’s local dishes their unique flavour.
Cao lau is a perfect example of this. Made up of sliced roast pork, squares of crispy pork fat, bean sprouts, herbs and greens. The famous Lau noodles then, of course, complete the dish. These noodles are traditionally made from well water, sourced from a few remaining wells in the Old Town, making cao lau unique to Hoi An. Vegetarian versions of this dish are also readily available.
