Lee Kum Kee proposes tofu diet recipes that balance taste and nutrition

Global sauce brand Lee Kum Kee has proposed two easy tofu recipes designed to boost protein intake without sacrificing flavor. Both dishes are built around a low-glycemic, slow-aging concept that keeps carbohydrates in check.

The lineup features tofu-tuna onigiri — triangular rice balls made with glutinous brown rice, tofu and tuna, brushed with oyster sauce and pan-fried until golden — and tofu-noodle japchae, a lower-carb take on the classic dish that swaps glass noodles for tofu noodles. Both recipes come together in about 10 minutes.

Main ingredients: 1 bowl of glutinous brown rice, 1/2 block of tofu, 80g of tuna, 1/2 sheet of kimbap seaweed, 1 tablespoon of mayonnaise, 1 teaspoon of sesame seeds, 2 tablespoons of cooking oil

Sauce ingredients: 1 tablespoon of Lee Kum Kee Panda Brand oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar (or 1 tablespoon, to taste)

1. Finely mash the tofu, then squeeze out as much moisture as possible.

2. Drain the tuna through a strainer to remove excess oil, then combine in a bowl with the mashed tofu, glutinous brown rice and mayonnaise and mix thoroughly.

3. Shape the mixture firmly into triangles.

4. In a bowl, mix the Lee Kum Kee Panda Brand oyster sauce, soy sauce, sugar and sesame oil to make the sauce.

5. Heat cooking oil in a pan over medium heat and place the rice triangles in the pan. Lightly cook both sides, then brush the oyster sauce mixture evenly over the surface and continue cooking until golden brown.

6. Wrap a strip of seaweed around the base of each rice triangle and finish with a sprinkle of sesame seeds.

Main ingredients: 200g of tofu noodles, 2 shiitake mushrooms, 1/2 onion, 1/2 green bell pepper, 1/3 carrot, 1 tablespoon of cooking oil

Sauce ingredients: 2 tablespoons of Lee Kum Kee Garlic Oyster Sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of sesame seeds, 1/2 teaspoon of black pepper

1. Blanch the tofu noodles in boiling water for about 30 seconds, then drain through a strainer.

2. Slice the onion, carrot, green bell pepper and shiitake mushrooms into uniform strips.

3. In a bowl, combine 2 tablespoons of Lee Kum Kee Garlic Oyster Sauce, 1 teaspoon of sugar and 1/2 teaspoon of black pepper and mix well to prepare the sauce.

4. Heat cooking oil in a pan, stir-fry the onion first until fragrant, then add the carrot, shiitake mushrooms and green bell pepper in sequence and continue to stir-fry.

5. Once the vegetables are nearly tender, add the tofu noodles and garlic oyster sauce mixture and stir-fry everything together until evenly coated.

6. When the sauce has been fully absorbed, remove from heat and toss with sesame oil and sesame seeds to finish.