| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | t | Cornstarch |
| 1/2 | c | Stock |
| 1 | t | Chili paste with garlic |
| 2 | T | Soy sauce |
| 1 | T | Vegetable oil |
| Salt to taste | ||
| 1/2 | t | Sugar |
| 2 | T | Oil |
| 3 | Garlic cloves | |
| 1 | t | Fresh ginger |
| 3 | Scallions | |
| 1 | lb | Bean curd |
| cut into 1-inch cubes |
INSTRUCTIONS
Whisk together the sauce ingredients & set aside. In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & then. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 585
Calories From Fat: 359
Total Fat: 40.2g
Cholesterol: 1.8mg
Sodium: 813.4mg
Potassium: 608.6mg
Carbohydrates: 25.4g
Fiber: <1g
Sugar: 6.3g
Protein: 31.3g