Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
766
Calories
19g
Protein
32g
Fat
103g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Cider | 1 medium (182g) | 95 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 ounces (195 g) extra-firm tofu, drained and pressed
- 1/4 cup (35 g) raw cashews, ground into a very fine powder
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (12 g) raw sugar or (21 g) agave nectar
- 1 1/2 teaspoons brown or Dijon mustard
- 1 teaspoon apple cider or rice wine vinegar
- 1/2 teaspoon sea salt
- 6 tablespoons (90 ml) canola oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes