RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	56.8186
Energy (kCal)	849.7592
Carbohydrates (g)	65.1902
Total fats (g)	40.6474
Fatty acids, total saturated 20:0 (g)	0.0278
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0632
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0006
Riboflavin (mg)	0.1167
Tocopherol, beta (mg)	0.0296
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5870
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6650
Proline (g)	0.4240
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0960
Adjusted Protein (g)	0.0000
Cystine (g)	0.1146
Tocotrienol, beta (mg)	0.0555
Selenium, Se (g)	13.3983
Copper, Cu (mg)	0.3160
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8852
Total lipid (fat) (g)	40.6474
Vitamin K (phylloquinone) (g)	3.1323
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0197
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.4783
Folate, total (g)	25.5966
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	178.3183
Energy (kcal)	849.7592
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0590
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1579
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.1241
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.6606
Vitamin C, total ascorbic acid (mg)	0.8800
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4475
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	103.7466
Fatty acids, total saturated 16:0 (g)	1.5674
Carbohydrate, by difference (g)	65.1902
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7750
Tyrosine (g)	0.2894
Potassium, K (mg)	388.3450
Fatty acids, total saturated 12:0 (g)	3.9652
Vitamin A, RAE (g)	9.6388
Serine (g)	0.4235
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4109
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0105
Fatty acids, total saturated 22:0 (g)	0.0058
Fatty acids, total saturated 14:0 (g)	1.5748
Histidine (g)	0.2008
Isoleucine (g)	0.3439
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.8513
Water (g)	432.4660
Fatty acids, total saturated 8:0 (g)	0.6268
Tocotrienol, delta (mg)	0.0370
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1785.5443
Iron, Fe (mg)	9.6438
Energy (kJ)	3563.9935
Ash (g)	11.6554
Caffeine (mg)	0.0000
Glycine (g)	0.3782
Fatty acids, total trans-polyenoic (g)	0.0006
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2087
Fatty acids, total polyunsaturated (g)	16.2122
Vitamin E (alpha-tocopherol) (mg)	1.0798
Sucrose (g)	0.4390
Vitamin B-6 (mg)	0.3559
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0509
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3479
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	44.7145
Pantothenic acid (mg)	0.8317
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3618
Folate, food (g)	25.5966
Fatty acids, total saturated 20:1 (g)	0.0208
Fatty acids, total monounsaturated (g)	11.0886
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5963
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.3545
Fatty acids, total polyunsaturated 16:1 c (g)	0.0025
Fatty acids, total saturated (g)	12.3023
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	390.9832
Fatty acids, total saturated 10:0 (g)	0.5076
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.8263
Alanine (g)	0.4249
Glutamic acid (g)	1.7060
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.6429
Folate, DFE (g)	25.5966
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	11.1412
Tryptophan (g)	0.1034
Threonine (g)	0.2984
Fatty acids, total polyunsaturated 18:1 c (g)	0.6407
Manganese, Mn (mg)	2.4852
Protein (g)	56.8186
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.2534
Betaine (mg)	9.5405
Phosphorus, P (mg)	275.0366
Tocopherol, gamma (mg)	0.2959

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc. then cut into 8 little rectangular slices. Cut them in half so you get a total of 16 squares and put them into a tossing bowl. | 2. Mix the peanut and soy sauces together to make a marinade. Add to the tossing bowl, and toss well to coat all the tofu pieces. | 3. Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer. | 4. While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy. | 5. Drain the rice but don't rinse it. In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky. | 6. Mix the cinnamon and coconut with the rice. | 7. Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now. | 8. Pan fry until golden brown in about 1/4 cup of canola or another neutral oil. | 9. Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425°F. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra tofu	17	ounces	firm	472.3025	12.5305	48.6761	25.061
thai peanut sauce choice	1/4	cup		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
coconut	1/3	cup	unsweetened desiccated	94.4	4.0613	0.888	8.9307
cinnamon	1	teaspoon		-	-	-	-
brown rice	1/3	cup	uncooked cooked	226.3167	47.0208	4.6497	1.9733
olive oil	1	teaspoon		39.78	0.0	0.0	4.5

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

Cooking in progress....

Rice-Crusted Peanut Sauce Coconut Tofu Cakes