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Sichuan Style Bean Curd

 

34

Yield

2

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

226.8 g bean curd
1 each leeks
sliced
*
45 ml vegetable oil
2 each red chili peppers
*
15 ml soy sauce, tamari
15 ml sherry
dry
30 ml bean paste
yellow
*
2 each green chili peppers
chopped
*
10 ml 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.

 

* not incl. in nutrient facts

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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?

 

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