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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Bean | 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
- 1 package (140 grams, 4.9 ounces) Superior Tofu Puff, cut into halves
- 2 medium onions, cut in wedges
- 1 medium carrot, cut in 1/2 inch slices
- 1 medium sweet potato, peeled and cut in 3/4 inch slices
- 1/2 cup string beans
- 1/2 cup vegetable broth or water
- 3 tablespoons flour
- 1 clove garlic, minced
- 1/4 teaspoon hot sauce
- 1 cup frozen peas
Directions
In a large pot, combine onions, carrot, string beans, potato, 1/4 cup water and salt to taste. Bring to a boil, then turn the heat down to simmer until vegetables are tender (about 20 min). Mix the rest of the ingredients except frozen peas and add to vegetables in the pot.
Continue cooking for another 10 min. Add peas and cook another 5 min.
Category:American Chinese Recipes
Category:American Chinese Vegetarian