4 Serves
52 Mins
Prepare the tofu by cutting it into uniform cubes and set aside. Finely chop the onion and garlic using a chef's knife on a cutting board.
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NigerianVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
341 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
336 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the wok over medium-high heat and add the cooking oil. Once shimmering, add the onion and garlic, sautéing until fragrant.
Add the protein and cook until browned. Stir in the spicy bean paste and other seasonings, ensuring the aromatics are well incorporated.
Gently fold in the tofu cubes, being careful not to break them. Add a splash of water to create the sauce and simmer until the tofu is heated through.
Season with salt and pepper to taste, then serve immediately while hot.
24
g40
g3
g
Chinese
Danish