Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | 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
- =
- marinade:
- 3/4 cup soy sauce, regular or lite
- 3/4 cup hoi sin sauce
- 6 tbsp oyster sauce
- 6 tbsp sherry wine or beer
- 3 tbsp brown sugar, firmly packed
- 9 cloves garlic, crushed
- 1 1/2 tsp five spice seasoning
- 11 lbs tofu, firm or extra firm
- soy oil as needed
- sesame noodles:
- 2 lbs chinese egg noodles
- water as needed
- 1 cup plus 2 tbsp soy sauce, regular or lite
- 6 tbsp sesame oil
- 2 tbsp granulated sugar
- 1 1/2 lbs carrots, bias cut
- 18 green onion tops, chopped
- 8 cucumbers, peeled and seeded
- garnishes: green onion brushes, carrot curls, cucumber fans
- =
Directions
Combine soy sauce, hoi sin sauce, oyster sauce, sherry or beer, brown sugar, garlic and five spice for marinade. Set aside. Slice each 10-ounce brick of tofu into eight ½ -inch portions. Dry thoroughly between several layers of paper towels. Heat a non-stick skillet and brown tofu on both sides using a small amount of oil. Remove from skillet. Cool slightly. Cover with Chinese Barbecue Sauce and marinate 30 minutes to 2 hours. Charbroil tofu over hot coals until browned on both sides. Baste tofu several times. Cook egg noodles in simmering water 2 to 4 minutes or to al dente state. Drain and cold shock to stop cooking. Drain well. Season with soy sauce, sugar and sesame oil. Toss with assorted vegetables. Serve noodles at room temperature with barbecued tofu. Garnish with onion brushes, carrot curls and cucumber fans, if desired. Recipe from United Soybean Board