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Suggest a better descriptionHeat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the bean curd, potatoes, spinach, and cabbage on individual plates. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately. Preparation time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by: Karen Mintzias
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 136 | ||
Calories from Fat: 84 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 249.2mg | 9 % | |
Potassium 148.7mg | 4 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.1g | ||
Protein 3.9g | 6 % | |
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: 136
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