2 Serves
137 Mins
Heat the vegetable oil in a wok over medium heat and add the garlic. Sauté until fragrant and golden, then transfer the mixture to a blender and process until smooth to create the sauce base.
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Vitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
333 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
110 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Carefully place the silken tofu onto a deep serving plate and refrigerate for at least 2 hours to chill thoroughly.
In a small frying pan, heat additional cooking oil and deep-fry the anchovy fillets until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
Finely dice the green onions.
Remove the tofu from the refrigerator, pour the prepared garlic sauce over it, and garnish with the crispy anchovies and diced green onions before serving.
16
g76
g15
g
