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Spicy Hot Sichuan Tofu

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Submitted by glennis

YIELD

6 servings

PREP

10 min

COOK

5 min

READY

20 min

Ingredients

Sauce mixture
1 15
TABLESPOON ML CORNSTARCH
2 1E+1
TEASPOONS ML SUGAR
2 2
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML BEAN PASTE
hot *
1 15
TABLESPOON ML SHERRY
½ 2.5
TEASPOON ML SICHUAN PEPPERCORNS
powder *
1 15
TABLESPOON ML HOT CHILI PEPPER OIL *
3 45
TABLESPOONS ML VINEGAR
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 1
X X SALT AND BLACK PEPPER
to taste *
Other ingredients
1 453.6
POUND G TOFU
diced
1 15
TABLESPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML CORN OIL
1 15
TABLESPOON ML GINGER ROOT
minced
¼ 113.4
POUND G MUSHROOMS
fresh, chopped
¼ 59
CUP ML WATER CHESTNUTS
chopped *
3 3

Directions

Mix sauce ingredients together in a small bowl.

Set aside.

Heat oil in a nonstick pan or wok; brown ginger root.

Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 176 57% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 27g
Vitamin A 4% Vitamin C 6%
Calcium 53% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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