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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine water, oyster sauce, soy sauce and sugar. | 2. In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside. | 3. Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes. | 4. Uncover. Add a little more water if necessary. Stir in green onions. | 5. Serve hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
oyster sauce	1	teaspoon		3.06	0.6552	0.081	0.015
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
oil	1/2	cup	grapeseed	897.9	0.0	0.287	101.96700000000001
extra tofu	1	package	cut firm	387.1	10.27	39.895	20.54
ginger	1/8	cup	sliced	9.6	2.1324	0.2184	0.09
butternut squash	1 1/2	cups	cut	94.5	24.549	2.1	0.21
white pepper powder	1/2	tablespoon		-	-	-	-
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337

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