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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Sauce | 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 Pkg 10.5 Oz. Firm Tofu
- 1/2 C Flour
- Vegetable Oil For Frying
- 1/2 C Water
- 2 Oz Soy Or Tamari Sauce
- 1 Tbsp Sugar Or Honey
- 1/3 Tsp Vegetable Stock
- 2 Tsp Fresh Ginger Root -- grated
- 8 Fresh Scallions -- chopped
Directions
Wipe tofu dry with paper towels. Cut the tofu in each box in half, then cut each half into four equal portions.
Flour each portion lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add the tofu, a few at a time.
Fry until golden and remove to drain on paper towels. Prepare sauce by placing the water, soy or tamari sauce, sweetener and stock in a saucepan.
Bring to a boil and mix well, making sure sugar ( if using) is dissolved.
To serve, place a small amount of the sauce on four warmed plates. Divide the tofu evenly among the plates, placing them on the sauce. Garnish with grated ginger and chopped scallions.
Category:Bruneian Recipes
Category:Bruneian Salads