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 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 24 oz Firm tofu
- 2 tbsp Oil
- 1/2 tsp Salt
- 1 small Onion, thinly sliced
- 6 med Mushrooms, sliced
- 1 small Carrot, cut into matchsticks
- 2 med Green bell peppers, thinly
- -- sliced
- 1 tbsp Sake or white wine
- 1 1/2 tbsp Soy sauce
- 1 tsp Grated ginger
- 1 tbsp Sugar
- 1 tbsp Water
- 1 tsp Cornstarch dissolved in 3
- -- tb water
- =
Directions
1 Cut tofu crosswise into pieces the shape of french-fried potatoes.
2 Heat a wok, coat with oil & sprinkle on the salt.
3 Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
4 Reduce heat to medium-low.
5 Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute.
6 Reduce heat to low & add sake, soy sauce, ginger, sugar & water.
7 Simmer for 3 to 4 minutes.
8 Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.