Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seaweed | 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
- 3 sheets dried bean curd
- 3 sheets yakinori (roasted seaweed used in sushi rolls)
- Seasoning:
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- a pinch MSG (if desired)
- 3 cups water
- Oil for frying
Directions
Heat water in the wok and add the remaining seasonings. Bring to a boil. Lower heat.
Fold the bean curd sheets into 4 squares. Boil the folded sheets in the heated water for 1 minute, using chopsticks to move the sheets around the boiling water as necessary. Drain.
In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape. In a wok or large skillet add oil. Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 - 1 1/2 inch (3 - 4 centimeter) pieces before serving.
Category:American Chinese Recipes
Category:American Chinese Vegetarian