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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes. | 2. Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain. | 3. Chop the leek or green onions into short lengths. | 4. Heat wok and add oil. When oil is ready, add the marinated tempeh. | 5. Stir-fry tempeh until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the tempeh. Add the chili paste, then the stock, tofu, and leek or green onions. | 6. Turn down the heat. Cook for 3 - 4 minutes. | 7. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tapioca starch	1 1/2	1/2		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
tempeh	1	package	crumbled	-	-	-	-
tofu	1			40.8233	0.7881	4.896	2.4721
leek	1	leeks		54.29	12.5935	1.335	0.267
salt	1/4	teaspoon		-	-	-	-
black bean	1	teaspoon	preserved	13.7821	2.5204	0.873	0.0574
chili paste	1	tablespoon		-	-	-	-
vegetable stock	3	tablespoons		2.0719	0.3854	0.0994	0.028999999999999998
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
szechwan pepper			ground	-	-	-	-
oil				-	-	-	-

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