Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Soup | 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
- =
- 4 (3-inch square) pieces tofu
- 4 cups oil
- 3 ounces ground pork
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon hot bean paste
- 1 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/2 cup soup stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions (for garnish)
- =
Directions
Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.
Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.
Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.
Serve garnished with green onions.
Serves 4 to 6.