| 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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