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Mandarin Pancakes With Spicy Tofu Filling Recipe
|Salad oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped broccoli||1 1⁄2 Cup (24 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Diced firm tofu||2 1⁄2 Cup (40 tbs) (Medium Firm Variety)|
|Bean sprouts||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 872 Calories from Fat 530
% Daily Value*
Total Fat 60 g93%
Saturated Fat 4.4 g21.8%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 203.4 mg8.5%
Total Carbohydrates 54 g18%
Dietary Fiber 15.1 g60.5%
Sugars 21.9 g
Protein 43 g85.6%
Vitamin A 44.6% Vitamin C 456.4%
Calcium 83.1% Iron 44.2%
*Based on a 2000 Calorie diet
Heat oil in a wide frying pan over medium heat.
Add onion and celery and cook, stirring often, for 3 to 4 minutes.
Add broccoli; cook, stirring, for 2 to 3 more minutes.
Stir in mushrooms; continue cooking, stirring, until liquid has evaporated and mushrooms are soft.
Add tofu and mix lightly until heated through.
Stir in Spicy Sauce.
Just before filling pancakes, stir bean sprouts into vegetables and heat through.
Spoon an equal amount of filling down center of each pancake.
Roll up to eat out of hand.