Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
866
Calories
24g
Protein
31g
Fat
123g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 1 3/4 lbs firm tofu
- Vegetable oil for frying
- Cornstarch to dust the tofu
- 11 tbsp butter
- 12 small shallots (12 ounces in total), thinly sliced
- 8 fresh red chiles (fairly mild ones), thinly sliced
- 12 garlic cloves, crushed
- 3 tbsp chopped fresh ginger
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
- 16 small and thin green onions, cut into 1 1/4-inch segments
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