- Recipes Home
- Interest Groups
Tofu & Vegetable Sukiyaki Recipe
|Bamboo shoots||2 Cup (32 tbs)|
|Dried mushrooms||2 Cup (32 tbs)|
|Green beans||2 Pound|
|Bean curd square||2|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Mushroom liquor||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1437 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12137.6 mg505.7%
Total Carbohydrates 278 g92.7%
Dietary Fiber 57 g228.2%
Sugars 88.1 g
Protein 71 g142.7%
Vitamin A 214.3% Vitamin C 187.4%
Calcium 51.3% Iron 101.7%
*Based on a 2000 Calorie diet
Slice bamboo shoots, mushrooms and white onions finely.
Cut other ingre- dients finely diagonally, and cut Tofu into 1 inch squares.
Arrange separately in neat.
piles on large platter ready for cooking on grill.
For sauce: simmer shoyu, honey and mushroom liquor for 3 minutes.
Brown onions lightly.
Add vegetables, spreading thinly, cook for 15 minutes over low flame, then add balance of sauce.
Serve in bowls over brown rice.