| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Asian | Asian, Fish/shellf, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | 10.5 oz. firm tofu | |
| 1/2 | c | Flour |
| Vegetable oil for frying | ||
| 1/2 | c | Water |
| 2 | oz | Soy Or Tamari sauce |
| 1 | T | Sugar or honey |
| 1/3 | t | Bottled fish stock or |
| Vegetable stock | ||
| 2 | t | Fresh ginger root, grated |
| 8 | Fresh scallions, chopped |
INSTRUCTIONS
Wipe tofu dry with paper towels. Cut the tofu in each box in half, then cut each half into four equal portions. Flour each portion lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add the tofu, a few at a time. Fry until golden and remove to drain on paper towels. Prepare sauce by placing the water, soy or tamari sauce, sweetener and stock in a saucepan. Bring to a boil and mix well, making sure sugar (if using) is dissolved. To serve, place a small amount of the sauce on four warmed plates. Divide the tofu evenly among the plates, placing them on the sauce. Garnish with grated ginger and chopped scallions. Recipe By : Sunshine Magazine (9/17/95) Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 14, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 795mg
Potassium: 73.4mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: <1g
Protein: 3.3g