Sichuan Style Bean Curd
34
34
Ingredients
| ½ | pound |
bean curd
|
|
| 1 | each |
leeks
sliced |
* |
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
red chili peppers
|
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | tablespoons |
bean paste
yellow |
* |
| 2 | each |
green chili peppers
chopped |
* |
| 2 | teaspoons |
sesame oil
|
|
| 1 | each |
green bell peppers
sliced |
Directions
Cube the tofu. Wash vegetables.
Heat oil in a wok and fry the bean curd for 2 minutes.
Remove and drain. Add more oil if necessary and stir fry the vegetables and red chilies for 2 minutes.
Add soy sauce, sherry and yellow bean paste.
Mix well, add the bean curd and stir together for 2 minutes.
Sprinkle on the sesame oil and serve with rice.
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Nutrition Facts
Serving Size 212g (7.5 oz)Amount per Serving
Calories 43071% of calories from fat
% Daily Value *
Total Fat 34g
52%
Saturated Fat 5g
23%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1043mg
43%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
14%
Sugars g
Protein
32g
Vitamin A 9%
•
Vitamin C 159%
Calcium 27%
•
Iron 48%
* based on a 2,000 calorie diet
How is this calculated?
