4 Serves
60 Mins
Cut the tofu into equal triangles. Using a sharp knife, carefully cut an incision along the long side of each triangle, going more than halfway through without cutting all the way across. Use a teaspoon to gently scoop out the center of the tofu to create a pouch, reserving the removed tofu.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
1191 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
476 mg / 1,250 mgPotassium
710 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a mixing bowl, combine the minced pork, reserved tofu crumbs, oyster sauce, soy sauce, white pepper, sesame oil, and corn flour. Mix thoroughly until well combined.
Using a teaspoon, stuff each tofu pouch generously with the pork mixture, shaping the filling with your hands to ensure it stays secure.
Heat cooking oil in a frying pan over medium heat. Pan-fry the stuffed tofu triangles on each side until golden brown and the pork filling is cooked through, approximately 15 to 20 minutes. Remove and set aside.
In the same pan, drizzle a little more oil and sauté the minced garlic until fragrant. Add the carrots and zucchini, cooking until they begin to soften. Add a splash of water and any remaining sauce ingredients, then return the tofu to the pan to warm through and coat with the sauce. Garnish with red pepper flakes before serving.
25
g95
g20
g
Yemeni
