Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
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- 3 tablespoons olive oil
- 4 or 5 cloves garlic, sliced thin
- 1 carrot, peeled and sliced
- 1 medium white onion, sliced
- 3 tablespoons kochujang (Korean red chili pepper paste)
- 1 tablespoon cayenne pepper
- 1 2/3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1/4 pound broccoli florets
- 1 pound firm tofu, drained well and sliced
- 4 green onions
- 3 tablespoon water
- 1 tablespoon sesame oil
- =
Directions
Sauté garlic, carrots and onion in olive oil for several minutes in a large pan.
Mix kochujang, cayenne pepper, sugar and soy sauce in a small bowl. (Omit cayenne if you want this dish to be mild. The kochujang is, by itself, spicy - and if you like things really spicy, toss in 2 tablespoons of cayenne, or even more.)
Add mixture, broccoli, green onions and tofu to pan. Mix gently until vegetables and tofu are covered with pepper sauce.
Add water to pan and cover. Let steam for a few minutes.
Remove from heat. Add sesame oil; mix gently. Serve hot over rice.