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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Bean | 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
- 10-1/2 oz. firm bean curd (tofu)
- 2 tablespoons vegetable oil
- 2 garlic cloves, sliced
- 1 carrot, peeled and cut into 1/2" julienne
- 1/2 green bell pepper, seeded and chopped
- 1 teaspoon chile powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon nuoc mam sauce (Vietnamese fish sauce)
- 1 tablespoon brown sugar
Directions
1.Drain bean curd and lightly pat dry with paper towels. Cut int 3/4" cubes.
2.Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry for 1 minute or until lightly browned on both sides. Remove garlic and set aside. Add tofu cubes and fry quickly until all sides are browned. Remove tofu and set aside.
3.Add carrot and bell pepper and stir-fry for 1 minute until they are crisp-tender. Place vegetables on a serving dish then pile the cooked tofu on top.
4.In a small bowl, mix together the chile powder, soy sauce, lime juice, fish sauce and brown sugar. Stir until sugar is dissolved. Spoon sauce over tofu and vegetables then sprinkle with the reserved cooked garlic. Serve immediately.