Search
by Ingredient

Red Cooked Bean Curd.

StarStarStarHalf starEmpty star

Submitted by monicajane4

YIELD

2 servings

PREP

30 min

COOK

30 min

READY

1

Ingredients

½ 226.8
POUND G BEAN CURD
1 1
EACH EACH NAPA (CHINESE) CABBAGE
chopped *
1 5
TEASPOON ML GINGER
chopped
1 5
TEASPOON ML GARLIC
chopped
4 6E+1
TABLESPOONS ML SOY SAUCE, TAMARI
½ 118
CUP ML STOCK
4 6E+1
TABLESPOONS ML SHERRY
dry
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 5
TEASPOON ML SALT
1 5
2 1E+1
TEASPOONS ML SESAME OIL

Directions

Cube the drained tofu.

Mix all the mariande ingredients (ginger to sesame oil) together.

Stir in bean curds and let stand for several hours, or overnight.

Heat a wok and cook the bean curd gently until all the liquid has been evaporated or absorbed.

Arrange the cabbage on a dish and turn the bean curd onto it.

Garnish with onion and serve with boiled rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 317 41% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 3273mg 136%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 36g
Vitamin A 2% Vitamin C 2%
Calcium 24% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
More health news

Email this recipe