Try this Vegan Chinese Beef and Broccoli recipe, or contribute your own.
Suggest a better descriptionCube tofu and toss in 1 tbs each of water and soy sauce. Bake at 425 for 35 minutes, flip halfway. Cut broccoli into small florets and boil for about 5 minutes. Strain and set asside. Mix sauce ingredients in a small bowl Fry ginger, then garlic in oil, then add broccoli and tofu and briefly toss. Add sauce mixture and toss until thickened. Serve over white rice.
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Serving Size: 1 (3097g) | ||
Recipe Makes: 1 | ||
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Calories: 1072 | ||
Calories from Fat: 126 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 712.1mg | 25 % | |
Potassium 10908.3mg | 287 % | |
Total Carbohydrate 193.9g | 57 % | |
Dietary Fiber 64.4g | 258 % | |
Sugars, other 129.5g | ||
Protein 83.8g | 120 % | |
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: 1072
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