Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Tofu | 100g firm | 76 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 block tofu
- 1½ lbs fresh spinach leaves
- 1 pkg (16 oz) bean sprouts
- ½ cup rice vinegar
- ½ cup soy sauce
- minced garlic to taste
Directions
Dice tofu into bite-sized pieces.
Wash spinach thoroughly and tear into bite-sized pieces.
Wash bean sprouts.
Place tofu in a large serving bowl, top with spinach and bean sprouts.
Top with garlic to taste.
Pour vinegar and soy sauce over salad.
Cover and refrigerate at least 2 hours before serving.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Tofu Recipes
Category:Spinach Recipes
Category:Bean sprout Recipes
Category:Rice vinegar Recipes
Category:Garlic Recipes