Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | 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
- =
- 8 oz tofu, firm -- drained and
- cubed
- 1 tbsp sesame oil -- * see note
- 3 tbsp soy sauce -- reduced sodium
- 1 can chicken broth -- 14 ounces
- 1 pack bean threads or cellophane
- noodles
- 1 lbs veggies, broccoli, carrots
- red pepper etc -- your
- favorites
- 1/4 cup rice wine vinegar
- 1/2 tsp crushed red pepper
- =
Directions
Place tofu on shallow plate, drizzle with oil and 1 ½ teaspoons soy sauce. (***instead of oil, i use different herbs; more soy; or rice wine) Combine chicken broth and remaining 1 ½ teaspoons soy sauce in deep skillet or large saucepan. Bring to a boil over high heat. Reduce heat and add bean threads (cellophane noodles), simmer uncovered for 7 minutes or tuntil noodles absorb liquid, stirring occasionally to seperate noodles. Stir in vegetables and vinegar, heat through. Stir in tofu mixture and crushed red pepper, heat through about 1 minute. recipe by : sim lee