This sauce — a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions — builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.
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Serving Size: 1 serving (28g) | ||
Recipe Makes: 4 servings | ||
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Calories: 43 | ||
Calories from Fat: 19 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 47.1mg | 2 % | |
Potassium 30.8mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.4g | 1 % | |
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: 43
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