Tofu Chili Stir-Fry

Name: Tofu Chili Stir-Fry
Yield: 395 g
Ingredients: Blue Crab Fish Sauce 10 ml; Minced Garlic 5 teaspoon; Green Onion 20 g; Onion 105 piece; Yellow Bell Pepper 40 piece; Red Bell Pepper 40 piece; Seasoned Soy Sauce 15 ml; Frozen Korean Tofu Pocket Slices 160 g

718 kcal

#Tofu Dish #Japchae #Chili Stir-Fry #Healthy Food #Low Calorie #Diet Meal #Vegetable Recipe #Korean Side Dish #Easy Cooking #Veggie Japchae

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Ingredients

Main ingredients

Blue Crab Fish Sauce 10 ml
Minced Garlic 1 teaspoon
Green Onion 20 g
Onion 0.7 piece
Yellow Bell Pepper 0.5 piece
Red Bell Pepper 0.5 piece
Seasoned Soy Sauce 15 ml
Frozen Korean Tofu Pocket Slices 160 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.91 g 14%

Protein 42.83 g 23%

Fat 50.63 g 62%

Serving size 395g

Cooking steps

1

Blanch the tofu pockets in hot water to remove excess oil.
2

Julienne the spicy green chili, bell pepper, onion, and carrot.
3

Heat cooking oil in a pan and stir-fry the vegetables.
4

Season the stir-fried vegetables with soy sauce, sugar, and pepper.
5

Fill the tofu pockets with the sautéed vegetable mixture.
6

Arrange the stuffed tofu chili stir-fry on a plate.

Tofu Chili Stir-Fry

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