Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | 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
- =
- 2 blocks tofu
- 6 water chestnuts
- 1 bamboo shoot
- 2 stalks green onion
- 4 dried mushrooms
- 1 teaspoon salt
- 1/2 to 1 teaspoon granulated sugar
- 2 teaspoons ginger juice
- 1 egg, beaten
- 1 to 1 1/2 cups gluten burger
- 1 cup water from mushrooms
- 1 teaspoon soy sauce
- =
Directions
Slice tofu into 8 slices. Wrap in a cloth or paper towel to drain excess water. Wash and soak mushrooms; squeeze and chop fine, reserving water.
Peel water chestnuts and mince, chop bamboo shoot, chop green onions fine. Fry sliced tofu in oil until golden brown. Slit the tofu, leaving 1/2 inch uncut edge.
Mix all ingredients, except ginger juice (if ingredients are too watery, cornstarch may be added), and stuff each tofu with 1 teaspoon of stuffing; seal with cornstarch paste (cornstarch mixed with a little water). Return stuffed tofu to the frying pan. Mix 1 tablespoon cornstarch, ginger juice, 1 cup mushroom water and mushroom stems; pour over the tofu. Cover and simmer for 20 minutes.
May be garnished with Chinese parsley for serving.