Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wheat | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Sambal | not in our table | 0 |
| Mung 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
- 13 oz Tofu, dried -- sliced
- 9 oz Chinese dried wheat noodles
- 13 oz Firm tofu -- cubed 1/2"
- 3 tb Chinese semsaem oil
- 3 tb Fresh ginger -- minced
- 1/2 ts Yellow asafoetida powder
- 1 bn Choy sum, leaves and -stalk -- chopped in 1" -sections
- 3 tb Soy sauce
- 2 tb Plain sambal oelek
- 3 tb Fresh lemon juice
- 2 c Mung bean shoots
Directions
Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again.
Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain.
Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft.
Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.
Category:Bruneian Recipes
Category:Bruneian Vegetarian