Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tamarind | not in our table | 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
- =
- 400 g (14 oz) tofu, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon soy sauce
- 2 inches root ginger, grated
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 onion, thinly sliced
- 1 tablespoon tamarind juice
- =
Directions
In a serving dish or salad bowl, combine the sliced tofu, garlic, soy sauce and ginger. Set aside. In a wok or frying pan, heat the oil and cook the chili powder over low heat for 5 minutes. Stir well. Add the onions and stir-fry for another 5 minutes or until onions turn brown. Add the tamarind juice and continue to stir for 2 minutes. To serve, pour the mixture over the tofu, toss well and serve immediately. Makes 4 servings.