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Steamed Bean Curd With Soy Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)275.9131
Energy (kCal)2864.1468
Carbohydrates (g)89.6898
Total fats (g)158.3257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside. | 2. Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden. | 3. Remove but leave the oil in the wok. | 4. Add the sauce ingredients to the wok and bring to boil. | 5. Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu. | 6. Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    silken tofu 200 soft 2664.8523 79.3786 272.1551 141.7475
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon 4.8 1.0662 0.1092 0.045
    shallot 1 tablespoon chopped 7.2 1.68 0.25 0.01
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    chicken bouillon granule 1/2 teaspoon - - - -
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    sesame oil 1/2 teaspoon 19.89 0.0 0.0 2.25
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    water 1/4 cup 0.0 0.0 0.0 0.0
    scallion shredded - - - -
    cilantro - - - -
    red chile sliced - - - -

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



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