| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Rebecca’s, Recipes | 1 | servings |
INGREDIENTS
| 1 | Block firm Beancurd; (must be firm not | |
| ; floating in water) | ||
| 1 | Clove crushed Garlic | |
| 2 | ts | Dry roasted sesame seeds; (grind them) |
| 3 | Spring Onions; (finely sliced) | |
| 4 | tb | Soy sauce |
| 4 | tb | Water |
INSTRUCTIONS
MIX TO MAKE A SAUCE Cut beancurd into cubes Heat 1-2 tablespoons light oil in heavy based frying pan. Fry beancurd until brown on all sides. Pour prepared sauce over beancurd. Turn to low simmer, cover lid or plate and cook for 10 minutes until most of the liquid is absorbed. Converted by MC_Buster. Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 9g Carbohydrate; 0mg Cholesterol; 4124mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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