Photo: Sherman Kwan
Crisp tofu with ginger & chilli
11 ingredients
Serves 2
openrecipes
Less than 400 calories, but worthy of a smart weekend supper
Estimated Nutrition (whole recipe, rough)
1025
Calories
26g
Protein
34g
Fat
152g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 pack tofu , drained and cut into large cubes
- rice flour or flour for dusting
- oil for frying
- a large knob root ginger , finely shredded
- 1 red chilli , finely shredded
- 2 shallots , cut into thin rings
- 2 spring onions , finely sliced
- 2 tbsp black, red or white rice vinegar
- 2 tbsp sesame oil
- 2 tbsp mirin
- steamed rice to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes