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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp of the canola oil in a wok or large pan over medium heat. Sauté the garlic, celery, mushrooms, onions, and water chestnuts until the onions begin to soften. Add the bean sprouts last and stir constantly for 2 minutes then remove from heat. | 2. Preheat the oven to 375°F. | 3. Put the tofu, 2 tbsp of canola oil, sesame oil and tamari in a food processor and blend until smooth. Scrape the mixture into a bowl and fold in the vegetables. | 4. Grease a baking sheet with more canola oil or oil spray and drop large spoonfuls of the tofu mixture onto the pan, as big or small as you want. | 5. Bake in the oven for at least 25 minutes, or until the tofu browns. While the tofu is cooking, make the gravy and rice. Remove and let the tofu yung rest for 5 minutes before serving over rice with brown gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		drained firm	40.8233	0.7881	4.896	2.4721
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
tamari	1	tablespoon		10.8	1.0026	1.8918	0.018000000000000002
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
celery rib	1	halved	chopped	-	-	-	-
water chestnut	1	cup		-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
bean sprout	2	cups		-	-	-	-
mushroom	2	cups	sliced minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
brown rice	6	cups	cooked	3441.24	725.0304	68.5404	26.3544

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