Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Water | 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
- =
- 1 Chinese tofu cake
- 3 tablespoons corn or peanut oil
- 1 small onion, sliced
- 1 small rutabaga, peeled
- 1/4 cup chopped ripe tomato
- 1 tablespoon green chili, thinly sliced
- 2 teaspoons soy sauce
- 1/4 teaspoon ground cuminseed
- 1/2 teaspoon salt
- 1/4 cup water
- =
Directions
Cut the tofu into rectangles 1-inch wide and 2 inches long. Place on absorbent paper towels to get rid of excess water. Put oil in a skillet and heat. Fry tofu over moderate heat. Remove the tofu from skillet when it turns light brown on both sides. Set aside. Remove half of the oil from the skillet. Stir and brown the onion in the oil for 2 minutes over moderate heat. Add tomato, chili, soy sauce, cuminseed and salt. Stir-fry for 1-2 minutes. Add 1/4 cup water into the mixture and cover the skillet. Let it cook for 5 minutes. Next, add the tofu and stir. Cook for 3 more minutes. Serves 4 people.