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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200°C/400°F. | 2. Put tofu on a lined baking tray and sprinkle with soy sauce. | 3. Bake for 20 minutes or until firm. | 4. Cook pasta until al dente and set aside. | 5. Cook the button mushrooms in the pan with 1 1/2 tbsp of the lemon juice. Do the same for the field mushrooms. | 6. Mix the pasta, tofu, asparagus, button mushrooms and pepper. | 7. Season if desired and add the white sauce; mix well. | 8. Place a field mushroom on a plate and spoon over the pasta. Top with the chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	200		diced firm	8164.6539	157.6232	979.1915	494.4151
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
fettuccine pasta	300			7565.0	0.0	1683.0	42.5
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
button mushroom	300		quartered	7565.0	0.0	1683.0	42.5
field mushroom	6			7565.0	0.0	1683.0	42.5
asparagus	175		blanched sliced	15875.7518	3079.8959	1746.3327	95.2545
red pepper	1		blanched sliced	1.25	0.2753	0.0584	0.0138
white sauce	750			-	-	-	-
chive	2	tablespoons	snipped	1.8	0.261	0.1962	0.0438

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