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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top. | 2. Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink). | 3. Cut the tofu into cubes. | 4. Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator. | 5. Toss the tofu cubes with cornstarch to coat. | 6. Heat oil in wok or large skillet. | 7. Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot. | 8. Serve with Asian condiments, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1		firm	40.8233	0.7881	4.896	2.4721
salt	2	teaspoons		-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8

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