RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6074
| View Recipe |
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| Recipe Name: |
Braised Tofu and Mushrooms - Copy |
| Source: |
Mastering the Art of Chinese Cooking |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Meat |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Asparagus is a good addition
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Ingredients:
1 Teaspoon oil, sesame, dark
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Directions:
Pour all but 2 tablespoons of oil into a wok. Meanwhile, dust Tofu cubes with flour. When wok is very hot, fry the cubes in 2 batches. Drain on a rack.
Pour out used fat and add reserved 2 tablespoons of oil.
Stir-fry onions and mushrooms for about 30 seconds. Add stock, soy sauce and oyster sauce. Simmer covered for 20 minutes.
Add bean curd (cut diagonally). Boil, cover and simmer for 5 minutes.
Mix cornstarch with 1 Tbsp water and stir into sauce. Simmer until sauce thickens. Add sesame oil and serve. |
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| Nutrition per Serving: |
| Calories: |
240 |
Total Carbs: |
18.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.3 |
Fat: |
12.4 |
Protein: |
11.00 |
| Fiber: |
0.00 |
Sodium: |
4.06 |
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