Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 tbsp Oil
- 1 tsp Grated ginger
- 1 tsp Minced garlic
- 2 small Minced red peppers
- 5 each Mushrooms, thinly sliced
- 3 each Green onions, sliced
- 16 oz Tofu, cubed
- 2 tbsp Red miso, mixed with ½ c
- -- water
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 1 tbsp Tahini
- 1/2 tsp Vinegar
- 1 tsp Cornstarch dissolved in 2 tb
- -- water
- =
Directions
1 Heat oil in wok.
2 Add ginger, garlic & red peppers.
3 Saute for 3 minutes.
4 Add mushrooms & onion whites.
5 Saute for 3 minutes.
6 Add onion greens & tofu & saute for 1 minute.
7 Combine miso, soy sauce, honey, tahini & vinegar.
8 Mix well.
9 Stir into saute mixture & simmer for 1 minute.
10 Stir in dissolved cornstarch & simmer 30 seconds or till thick.
11 Serve over rice.