Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Soybean Oil | not in our table | 0 |
| Water Chestnut | 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
- =
- 24 frozen yeast roll dough (2 oz. each)
- 3/4 cup shallots, thinly sliced 4 oz
- 1 tbsp +1 1/2 tsp soybean oil
- 1 lb firm tofu, diced 1/4-inch
- 3/4 cup water chestnuts, drained and diced 3-1/2 oz
- 1 1/2 cups fresh spinach, chopped 2-1/2 oz
- 2 tbsp soy sauce
- 3/4 tsp crushed red chili peppers
- =
Directions
Place frozen yeast rolls in well oiled muffin tins. Thaw and let rise at room temperature about 4 hours. Stir-fry shallots in oil. Stir in tofu and water chestnuts; stir-fry until thoroughly heated. Add spinach, soy sauce and chiles; mix well. Press centers of bread dough with thumb, leaving a large indentation in the center. Spoon 2 tablespoons stir-fry mixture in center of dough. Bake at 350°F 15 to 20 minutes or until dough is baked. Recipe from United Soybean Board