Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
| Cake | 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
- =
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- 1 tofu cake, cut into 1-inch squares
- 1 (6 ounce) can mushrooms, drained (reserve juice)
- 3 tablespoons soy sauce
- 1 to 1 1/2 pounds pork, cut into 1/4-inch slices
- 4 tablespoons granulated sugar
- 1/4 teaspoon MSG (optional)
- 1 bunch green onions, cut into 2-inch lengths
- =
Directions
Dissolve cornstarch in water; set aside.
Fry pork in covered, greased skillet until lightly browned. Drain all except 1 tablespoon oil. Add tofu, mushrooms and onion chunks.
Combine soy sauce, mushroom juice, sugar and monosodium glutamate. Pour over ingredients in skillet. Bring to a boil. Continue cooking until sauce is blended into tofu, about 5 minutes.
Stir in green onions and pour in cornstarch mixture. Cook until sauce is thickened. Serve with steamed rice.