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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2933 kcal 147 %
- Fat 161 g 247 %
- Saturated 42 g 212 %
- Carbs 245 g 82 %
- Fiber 49 g 196 %
- Protein 179 g 357 %
- Cholesterol 122 mg 41 %
- Sodium 7916 mg 330 %
- Calcium 5943 mg 594 %
- Magnesium 821 mg 196 %
- Potassium 5839 mg 124 %
- Iron 38 mg 212 %
- Zinc 18 mg 167 %
- Phosphorus 2390 mg 341 %
- Vitamin A 929 µg 103 %
- Vitamin C 341 mg 379 %
- Thiamin (B1) 2 mg 183 %
- Riboflavin (B2) 2 mg 121 %
- Niacin (B3) 13 mg 83 %
- Vitamin B6 5 mg 352 %
- Folate equivalent (total) 731 µg 183 %
- Vitamin B12 0 µg 4 %
- Vitamin D 0 µg 0 %
- Vitamin E 11 mg 74 %
- Vitamin K 317 µg 264 %
Black Pepper Tofu Recipe
Ingredients
- 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
- Cornstarch to dust the tofu
- 3 tablespoons neutral oil
- 4 tablespoons butter
- 8-12 shallots (12 ounces in total), thinly sliced
- 4 fresh red chiles, thinly sliced, or less to taste
- 12 cloves garlic, roughly chopped
- 3 tablespoons chopped fresh ginger
- 3 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 2 tablespoons sugar
- 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
- 16 small and thin green onions, sliced or shredded
- Cooked white rice for serving
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