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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 239.4
  Total Fat 16.4 g
      Saturated Fat 1.9 g
      Polyunsaturated Fat 7.0 g
      Monounsaturated Fat 6.6 g
  Cholesterol 0.0 mg
  Sodium 876.1 mg
  Potassium 316.0 mg
  Total Carbohydrate 12.3 g
      Dietary Fiber 2.2 g
      Sugars 0.3 g
  Protein 14.2 g
  Vitamin A 4.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 7.4 %
  Vitamin C 19.5 %
  Vitamin D 0.0 %
  Vitamin E 8.1 %
  Calcium 56.7 %
  Copper 17.8 %
  Folate 8.0 %
  Iron 14.6 %
  Magnesium 14.9 %
  Manganese 54.2 %
  Niacin 3.9 %
  Pantothenic Acid     2.4 %
  Phosphorus     18.2 %
  Riboflavin 7.0 %
  Selenium 20.8 %
  Thiamin 11.6 %
  Zinc 9.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Ginger Orange Tofu

View the full Ginger Orange Tofu Recipe & Instructions
Submitted by: KATHARINEROSE

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Ginger Orange Tofu

62 calories of Canola Oil, (0.50 tbsp)

57 calories of Tofu, firm, (0.25 block)

20 calories of Sesame Oil, (0.50 1tsp)

14 calories of Orange Juice, (0.13 cup)

13 calories of Brown Sugar, (0.75 tsp packed)

8 calories of Soy Sauce, (0.06 cup)

3 calories of Garlic, (0.75 cloves)

1 calories of Ginger Root, (0.75 tsp)

0 calories of Pepper, red or cayenne, (0.06 tsp)


Nutrition & Calorie Comments  

Great recipe! Used broccoli, sugar snap peas and water chestnuts for my veggies. Yummy!! Submitted by:
AEDMISTON

(11/2/14)
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This is the first time I have tried tofu and although it was great, pressing the tofu made it VERY crumbly..not sure why :/ omitted the soya sauce, honey and sugar Submitted by:
NEEMSAY2013

(2/10/14)
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Used Oriental sesame oil [drops], lost the high sodium by using the very low sodium Braggs Liquid Aminos [soy sauce] Froze the tofu before pressing. Pammed the skillet and lost ALL oil. soaked overnight. On wild rice/brown rice mix. Submitted by:
PHILOCRATES

(1/8/08)
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Very good! I used low sodium soy and marinated it for 2.5 hours and served over wheat pasta. It was really tasty! I didn't use oil, just PAM. I would recommend making more sauce/marinade if you want more liquid because my tofu just sucked most of it up, not leaving much else for sauce. Submitted by:
NATALIACOVA

(9/3/07)
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Yum! I didnt have ginger or a lot of time, so only marinated it about 20 minutes, then cooked it in the liquid. I'll use less soy sauce next time, it was a BIT salty for me. I also used tofu that I'd frozen (gives a spongy texture), and cooked the veggies separately. Very tasty + easy! Submitted by:
WHISKYPRIEST

(8/8/07)
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