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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables. | 2. Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside. | 3. In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through. | 4. Serve on platter, garnished with cilantro and rice or noodles. We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
extra tofu	1 1/2	1/2	drained cut firm	580.65	15.405	59.8425	30.81
onion	1		chopped	64.0	14.944	1.76	0.16
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
tomato	3		peeled cut	125.58	27.846	6.5520000000000005	1.092
red pepper	3		chopped	-	-	-	-
jalapeno pepper	1		seeded minced	-	-	-	-
eggplant	1		cut	-	-	-	-
mushroom	1 1/2	1/2		-	-	-	-
summer squash	2		cut	-	-	-	-
scallion	1	bunch	chopped	-	-	-	-
tomato paste	1 1/2	1/2		19.68	4.5384	1.0368	0.1128
cilantro	6	sprigs		3.0667	0.4893	0.284	0.0693

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