Someone was asking about recipes with Tofu. Heres a couple of good ones from Chile Pepper Magazines "Hot, Spicy & Meatless" cookbook. Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside. Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry. Serves 4. Posted to CHILE-HEADS DIGEST by Scott Peterson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1086g)|
|Recipe Makes: 1|
|Calories from Fat: 602 (68%)|
|Amt Per Serving||% DV|
|Total Fat 66.9g||89 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 46.1g|
|Cholesterol 0mg||0 %|
|Sodium 1774.9mg||61 %|
|Potassium 1714.9mg||45 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 46.4g|
|Protein 25.8g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 890
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!