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Ingredients
- 1 lb hard bean curd (tofu)
- 1 lb Napa cabbage
- 1/2 c. plus 1 1/2 Tbsp. peanut oil
- 3 Tbsp. finely minced scallions
- 2 Tbsp. coarsely minced garlic
- 2 Tbsp. rice wine or possibly dry sherry
- 1 Tbsp. light soy sauce
- 1/2 tsp salt
- 2 tsp sugar
- 1 Tbsp. sesame oil
Directions
- 1. Cut the bean curd into 1 inch squares. Drain well and lay them on paper towels to drain for another 10 min. Cut the cabbage into 1/4 inch shreds and set aside.
- 2. Heat a wok or possibly large skillet till it is warm. Add in the 1/2 c. oil, and when it is warm, stir-fry the bean curd on both sides till it is golden. Drain well on paper towels.
- 3. Drain and throw away the oil. Wipe the wok or possibly skillet clean, reheat, and add in the 1 1/2 Tbsp. of oil. Put in the scallion and garlic and stir-fry for a few seconds. Then add in the cabbage and the rest of the ingredients except the sesame oil. Continue to stir-fry for 2 min. Return the fried bean curd pcs to the pan and cook over high heat for 5 min or possibly till the cabbage has completely cooked. Add in the sesame oil and give the mix a final turn. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 1595 | |
| Calories from Fat 1440 | 90% |
| Total Fat 162.98g | 204% |
| Saturated Fat 27.05g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2120mg | 88% |
| Potassium 544mg | 16% |
| Total Carbs 27.34g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.21g | 6% |
| Protein 7.4g | 12% |
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