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Picture of Cauliflower Stir-Fried with Fermented Bean Curd Recipe
chinese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1096 kcal 55 %
  • Fat 69 g 107 %
  • Saturated 10 g 51 %
  • Carbs 47 g 16 %
  • Fiber 15 g 61 %
  • Protein 94 g 188 %
  • Cholesterol 0 mg 0 %
  • Sodium 3084 mg 129 %
  • Calcium 2050 mg 205 %
  • Magnesium 410 mg 98 %
  • Potassium 2332 mg 50 %
  • Iron 17 mg 96 %
  • Zinc 9 mg 81 %
  • Phosphorus 1314 mg 188 %
  • Vitamin A 1 µg 0 %
  • Vitamin C 134 mg 149 %
  • Thiamin (B1) 1 mg 62 %
  • Riboflavin (B2) 1 mg 61 %
  • Niacin (B3) 2 mg 15 %
  • Vitamin B6 1 mg 101 %
  • Folate equivalent (total) 339 µg 85 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 5 mg 35 %
  • Vitamin K 92 µg 76 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cauliflower Stir-Fried with Fermented Bean Curd Recipe

Ingredients

  • 2 tablespoons vegetable or canola oil
  • 1/2 head cauliflower, cut into 1/4-thin slices
  • 3 cloves garlic, smashed
  • 3 tablespoons water or stock
  • 3 cubes red or white fermented bean curd
  • Kosher salt and freshly ground black pepper

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