Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Toasted Sesame Seed | not in our table | 0 |
| Red 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
- 2 (3/4 lb) blocks firm tofu, drained
- Vegetable Oil
- 1/4 cup Soy Sauce
- 1 1/2 teaspoons Sesame Oil
- 1 tablespoon Splenda sugar substitute
- 1 garlic clove, minced
- 1 tablespoon toasted Sesame Seeds
- 1 tablespoon asian Hot Red Bean paste or
- 2 Green Onions, thinly sliced
Directions
Preheat the broiler.
Cut the tofu into 1/2" slices.
Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil.
Broil, as close to the heat as possible until the tofu is lightly browned.
Turn over and brown on the other side.
Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
Heat the soy mixture to a boil in a large pan over medium heat.
Gently add the tofu in a single layer.
Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
Sprinkle with the green onions and serve.
Category:North Korean Recipes
Category:North Korean Appetizers
Category:North Korean Salads
Category:North Korean Vegetarian