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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger. | 2. In a hot pan add the oil. | 3. Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds. | 4. Add tofu and stir gently for about 1 minute. | 5. Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu. | 6. Add mushrooms and genly stir into egg and tofu for about 30 seconds. | 7. Add Sauce mixture and gently stir fry for about 1 minute. | 8. Remove to serving dish. | 9. Serve with white Jasmine rice. | 10. PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	16	ounces	cubed firm	653.1723	12.6099	78.3353	39.5532
egg	1			71.5	0.36	6.28	4.755
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
mushroom	1	cup		-	-	-	-
soy sauce	3/4	cup		101.3625	9.4286	15.5678	1.0901
rice wine	2	tablespoons		-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.