Try this Sichuan Style Bean Curd recipe, or contribute your own.
Suggest a better descriptionCube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 261 | ||
Calories from Fat: 192 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 171.2mg | 6 % | |
Potassium 376.4mg | 10 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.9g | ||
Protein 8.9g | 13 % | |
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: 261
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