Iridofu
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
onions
diced |
|
| 1 | small |
carrots
diced |
|
| 24 | ounces |
tofu
crumbled |
|
| 2 | tablespoons |
sesame seeds
roasted |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
organic shoyu
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | small |
onions
diced |
|
| 1 | small |
carrots
diced |
|
| 693.6 | ml/g |
tofu
crumbled |
|
| 3E+1 | ml |
sesame seeds
roasted |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
organic shoyu
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Heat a wok and coat with oil.
Add onion and carrot and sauté for 3 minutes until onion is slightly browned.
Add crumbled tofu and the remaining ingredients.
Stirring constantly, sauté over medium low heat for a bout 5 minutes, or until the tofu is light and dry.
