Vietnamese sticky tofu
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 535.5
- Total Fat: 20.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.5 mg
- Total Carbs: 89.0 g
- Dietary Fiber: 1.3 g
- Protein: 15.8 g
View full nutritional breakdown of Vietnamese sticky tofu calories by ingredient
Introduction
Allow plenty of time for the sauce to simmer and thicken Allow plenty of time for the sauce to simmer and thickenNumber of Servings: 2
Ingredients
-
300 gram Tofu: Cauldron Foods Original Tofu (by XXNEATZXX)
45 grams Corn Starch
4 serving spring onions-1 medium (15g)
1 clove Garlic
1 pepper Jalapeno Peppers
2 tbsp Canola Oil
1 tsp Ginger Powder (by INUNISON)
85 grams Brown Sugar
150 mL Water, tap
Directions
Press the tofu for about 30 minutes. Cut into equal bits-size pieces. Cost in corn starch.
Heat oil in a skillet and try off the tofu pieces. Remove from the skillet and drain on kitchen paper. Drain all but about a teaspoon of oil, add the finely chopped onion, chilli, and garlic, cook for about a minute.
Add in a teaspoon ginger powder plus the brown sugar, stir constantly until it liquifies. Pour in the boiling water. Simmer on a medium heat until it thickens.
Add back in the fried tofu and heat through.
Serve over rice or noodles.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user NANLTHOMPSON.
Heat oil in a skillet and try off the tofu pieces. Remove from the skillet and drain on kitchen paper. Drain all but about a teaspoon of oil, add the finely chopped onion, chilli, and garlic, cook for about a minute.
Add in a teaspoon ginger powder plus the brown sugar, stir constantly until it liquifies. Pour in the boiling water. Simmer on a medium heat until it thickens.
Add back in the fried tofu and heat through.
Serve over rice or noodles.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user NANLTHOMPSON.