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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 large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender. | 2. Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally. | 3. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes. | 4. After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
carrot	2		cut	50.02	11.6876	1.1346	0.2928
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
water	6	cups		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
rice vinegar	2	teaspoons		-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tofu	12	ounces	firm	489.8792	9.4574	58.7515	29.6649
bok choy	2	cups	chopped	298.9	22.834	17.003	15.925
chinese cabbage	2	cups	chopped	18.2	3.052	2.1	0.28
snow pea	1	cup	cut	-	-	-	-

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