Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 45 mL (3 tbsp) sesame oil
- 5 mL (1 tsp) chili flakes
- 454 g (1 lb) ground chicken
- 15 mL (1 tbsp) chopped ginger
- 15 mL (1 tbsp) chopped garlic
- 15 mL (1 tbsp) tomato paste
- 45 mL (3 tbsp) lower sodium soy sauce
- 500 mL (2 cups) lower sodium vegetable broth
- 15 mL (1 tbsp) cornstarch
- 60 mL (¼ cup) water
- 1 package (400 g/14 oz) medium-firm tofu, cubed
- 60 mL (¼ cup) sliced green onion
Directions
In a large pan, heat sesame oil over medium heat. Add red chili flakes and toast for a few seconds.
Add ground chicken to the pan and cook until browned. Stir in ginger and garlic and cook for an additional 2 to 3 minutes.
Mix in tomato paste, soy sauce, and vegetable broth. Let simmer to reduce by half.
In a small bowl, mix together cornstarch and water. Stir into the sauce and simmer on low heat for 2 minutes. The sauce will slightly thicken.
Gently stir in tofu and green onions. Cook for 5 minutes until the tofu has just warmed through.