Fried Tofu and Vegetables
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
180kcal
10g
16g
15mg
1.5g
2.2
3.2g
|
|
P/S ratio* 2.2 *A ratio between saturated fatty acid(S) and polyhydric
unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.
|
| Ingredients |
Serve 1 |
Serves 4 |
broiled tofu
scallion
bean sprouts
carrot
pork thigh (thinly sliced, lean)
ginger root
|
1/4 block
50g
1/4 bag
1/8
25g
3g
|
1 block
200g
1 bag
1/2
100g
13g
|
toasted white sesame seeds
A dash sesame oil
vegetable oil
|
1/4 tablespoon
-
1/2 teaspoon
|
1 tablespoon
-
2 teaspoons
|
| Seasonings |
Serve 1 |
Serves 4 |
salt
sake
soy sauce
|
1/6 teaspoon
1/2 tablespoons
1/4 tablespoon
|
2/3 teaspoon
2 tablespoons
1 tablespoon
|
|
|
|
| 1 |
Cut the tofu into bite-size pieces and place on a strainer to drain the excess water. |
| 2 |
Cut the carrot into 3cm-long fine sticks and the scallion into 3cm pieces. Remove fibrous roots from the bean sprouts, and
mince the ginger root. |
| 3 |
Cut the pork into bite-size pieces. |
| 4 |
Combine the seasonings. |
| 5 |
Heat a wok, add the oil and then the ginger. When you smell its aroma, add the pork and cook till done. |
| 6 |
Add the carrot, scallion and bean sprouts and cook more. Add the tofu and fry all the ingredients over high heat. Season with
the seasoning mix prepared in 4. Pour the sesame oil on the edge of the wok and mix the ingredients quickly. |
| 7 |
Serve in a dish and sprinkle with sesame seeds. |
- Broiled tofu is used instead of momen (unbroiled) tofu for easier handling. The broiled flavor enhances the taste.
- Other kinds of fiber- and vitamin-rich vegetables, such as onion, cabbage and mushrooms may be added. Also, oyster sauce
or Worcestershire sauce may be used to add variety.
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