Nutrient Info
 Japanese Tofu Katsu Bowl |  Chinese Almond CookiesThis meal can be enjoyed by all types of dialysis patients. |  Thai Eggplant StirfryThis meal can be enjoyed by all types of dialysis patients. |  Indonesian Stuffed Tofu |
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East Asian
Table of Contents
Indonesian Stuffed Tofu
Instructions
1. Gather all ingredients. Finely mince 2 cloves of garlic. Chop 1/4 cup cabbage & 1/4 cup carrot into shredded pieces.
2. Cut 3/4 block of tofu in half diagonally. Using a knife, cut a slit into each triangle tofu. Use a spoon to gently scoop the
center without breaking the pouches.
3. Heat pan with oil to medium-high heat. Fry tofu on all sides until crispy and golden brown (~5 minutes or more on each
side). This may take longer since the tofu pieces are larger. Transfer to a plate when it’s done cooking.
4. Cook the chopped garlic, cabbage & carrots. Stir fry until well-cooked. Add your desired amount of garlic powder, black
pepper & red chili pepper or flakes (optional). You can transfer to the same plate with the tofu.
5. To assemble, use a spoon to stuff half of the cooked veggies into the pouch for each tofu.
6. Enjoy! Share the other piece with a family member or save the other one for your next meal!
This recipe makes 2 servings. 1 portion per serving.
Nutrition per serving:
Calories: 126
Protein: 9g
Phosphorus: 116mg
Potassium: 314mg
Sodium: 55mg
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% Daily Value for Sodium Recommendation: 2.85%
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% Daily Value for Phosphorus Recommendation: 2.5%
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% Daily Value for Potassium Recommendation: 19.3%
*This meal can be enjoyed by all types of dialysis patients.
The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:
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Sodium: 2,000 mg
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Potassium: 2,000 mg
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Phosphorus: 1000 mg
*For individualized nutrient requirements – please consult your registered dietitian/nutritionist
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3/4 block of tofu (12 oz)
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1 tablespoon vegetable oil
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1/4 cup shredded cabbage
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2 cloves garlic,finely minced
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garlic powder (to taste)
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black pepper (to taste)
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red chili pepper, sliced (optional)
Ingredients
This recipe makes 2 servings. 1 portion per serving.
Nutrition per serving:
Calories: 196
Protein: 3g
Phosphorus: 94mg
Potassium: 231mg
Sodium: 8mg
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% Daily Value for Sodium Recommendation: 0.5%
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% Daily Value for Phosphorus Recommendation: 10.3%
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% Daily Value for Potassium Recommendation: 15.2%
*This meal can be enjoyed by all types of dialysis patients.
The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:
-
Sodium: 2,000 mg
-
Potassium: 2,000 mg
-
Phosphorus: 1000 mg
*For individualized nutrient requirements – please consult your registered dietitian/nutritionist
Thai Eggplant Stir Fry
Instructions
1.Gather all ingredients. Chop 2 cloves garlic to minced-size pieces. Cut 1/2 medium onion into thin long slices.
Slice an eggplant in half, and again for smaller pieces.
2. Pour 2 tbsp all-purpose flour on a plate. Coat all the eggplant pieces with the flour.
3. Heat pan with 1 tbsp vegetable oil to medium high heat. Add the chopped garlic & onion first and stir fry for
a few minutes. Add the coated eggplant & stir fry/cook until soft or your desired texture.
4. Add your desired amount of garlic powder and black pepper. Add 1 tsp of white sesame seeds. You can also basil if desired. Mix well & turn off heat.
5. Serve 1/2 portion of this with white rice or you can also eat it alone. Enjoy!
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1 Asian eggplant, sliced
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1/2 medium onion
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2 cloves of garlic, minced
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2 tablespoons all-purpose flour
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1 teaspoon sesame oil
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1 tablespoon vegetable oil
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Garlic powder (to taste)
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Black pepper (to taste)
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1 tablespoon white sesame seeds
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Basil (to taste, also optional)
Ingredients
Chinese Almond Cookies
Instructions
1. In a medium mixing bowl, cream margarine and sugar. Add egg and beat well.
2. Sift
dry ingredients and add to creamed mixture.
3. Add almond extract and mix well.
4. Roll into balls about 3/4 inch in diameter. Press a small hole in the middle of
each cookie.
5. Bake at 400°F for 10 to 12 minutes, until cookies are golden brown
around edges. Enjoy!
This recipe makes 24 cookies. 3 cookies per serving.
Nutrition per serving:
Calories: 158
Protein: 2g
Carbohydrates: 20g
Phosphorus: 17mg
Potassium: 18mg
Sodium: 99mg
Fat: 8g
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% Daily Value for Sodium Recommendation: 4.95%
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% Daily Value for Phosphorus Recommendation: 1.7%
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% Daily Value for Potassium Recommendation: 0.9%
*This meal can be enjoyed by all types of dialysis patients.
The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:
-
Sodium: 2,000 mg
-
Potassium: 2,000 mg
-
Phosphorus: 1000 mg
*For individualized nutrient requirements – please consult your registered dietitian/nutritionist
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1 cup margarine, softened
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1 cup sugar
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1 egg
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3 cups flour
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1 teaspoon baking soda
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1 teaspoon almond extract
Ingredients
The recipe makes 2 servings. 1 portion per serving.
Nutrition per Serving: Calories: 343
Protein: 13g
Phosphorus: 165mg
Potassium: 370mg
Sodium: 154mg
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% Daily Value for Sodium Recommendation: 7.7%
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% Daily Value for Phosphorus Recommendation: 16.5%
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% Daily Value for Potassium Recommendation: 18.5%
Calculation of nutrition facts are based on the following brands:
*Unsweetened almond milk (Brand = Almond Breeze)
*Vegan tonkatsu sauce (Brand = Kikkoman)
The daily % value for sodium, potassium, and phosphorus was based on the Recommended Daily Allowance for kidney/dialysis patients:
-
Sodium: 2,000 mg
-
Potassium: 2,000 mg
-
Phosphorus: 1000 mg
*For individualized nutrient requirements – please consult your registered dietitian/nutritionist
Japanese Tofu Katsu Bowl
Instructions
1. Cut 1/2 block of tofu. Use a paper towel to press & drain all the water from the tofu. Cut the tofu in 8 small rectangle-sized pieces.
2. Set up 3 plates with 1/4 cup all-purpose flour, 1/4 cup unsweetened almond milk & 1/4 cup panko bread crumbs.
3. Coat each piece of tofu into the flour, unsweetened almond milk, then the panko crumbs. Put the coated tofu pieces in a separate
plate.
4. Sprinkle your desired amount of black pepper, garlic powder & onion powder on top of the coated tofu pieces.
5. Heat pan with 1 tbsp of vegetable oil. On medium-high heat, add the coated tofu pieces. Cook all sides of the tofu until crispy & gold-
en brown.
6. While that’s cooking, you can chop 1/2 cup cabbage into thinly shredded pieces.
7. Once tofu is done cooking, transfer to a plate. Using the same pan, stir fry & cook the shredded cabbage. Transfer to the same or
separate plate/bowl when it has been done cooking.
8. On a plate, take 1/2 portion of tofu and cabbage. Serve with 1/2 cup of white rice.
9. For each portion, drizzle 1 tsp katsu sauce over the tofu. Save the other 1/2 portion for a family member or later for your next meal! Enjoy.
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1/2 block firm tofu
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1/4 cup unsweetened almond milk
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1/4 cup all-purpose flour
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1/4 cup Panko bread crumbs
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1 cup white rice
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1/2 cup cabbage, shredded
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2 teaspoon, vegan tonkatsu sauce
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1 tablespoon vegetable oil
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Garlic powder (to taste)
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Onion powder (to taste)
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Black pepper (to taste)
Ingredients