Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Sauce | 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 package firm tofu
- 1 bunch scallions
- 2 tablespoons peanut or vegetable oil
- 2 to 3 tablespoons oyster sauce
- =
Directions
Drain the tofu well in paper towels, then slice 1/4 inch thick. Keeping white and green parts separate, cut the scallions into 1/2- to 1-inch pieces. Heat oil in a wok or heavy skillet. Over high heat, sauté tofu slices on one side for 1 to 2 minutes. Add white parts of scallions and cook several minutes longer, until tofu is browned on the bottom. Using a wide spatula, turn over and cook on the other side for several minutes. Add green scallion tops, then cover skillet and steam for 1 to 2 minutes. Remove to a serving dish and drizzle with oyster sauce. Serve immediately.
Yields 2 to 4 servings.