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Ingredientes
- 2/3 c. Sliced green onions
- 1 Tbsp. Grated gingerroot
- 1/4 tsp Honey
- 2 tsp Dark sesame oil
- 1/3 c. Low-sodium soy or possibly tamari
- Â Â Sauce
- 1/4 tsp Dry chile flakes
- 1 lb Hard tofu
- 1/2 c. Chinese cabbage -- sliced
- 1/2 c. Sliced mushrooms
- 1/4 c. Sake or possibly dry sherry
- 2 Tbsp. Arrowroot pwdr
- 1/3 c. Cool water
- 1/4 c. Whole wheat pastry or possibly
- Â Â Unbleached white flour
- 2 x Large eggs
- 2 tsp Safflower oil
Direcciones
- 1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy sauce, and dry chile flakes. Slice tofu into 2-inch squares and add in to mix. Carefully toss to mix thoroughly and set aside to marinate for 20 min.
- 2. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set aside to marinate for 15 min.
- 3. In a small bowl mix together arrowroot and 3 Tbsp. of the cool water. Set aside.
- 4. In a fourth bowl mix together flour, Large eggs, and the remaining water.
- Extract tofu from its marinade and dip slices into flour batter. In a flat-bottomed skillet, over medium-high heat, heat safflower oil and saute/fry tofu on both sides till lightly browned. Remove tofu and set on a platter.
- 5. In a wok over medium-high heat, stir-fry contents of both bowls of marinade for 5 min, then add in arrowroot mix and cook till mix thickens (about 2 min). Add in tofu, cover, and steam 1 minute. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 68 | 51% |
| Total Fat 7.61g | 10% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 83mg | 3% |
| Potassium 255mg | 7% |
| Total Carbs 6.67g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.83g | 1% |
| Protein 8.26g | 13% |
