How many calories are in Szechuan style bean curd?

How many calories are in Szechuan style bean curd?

Calories in Szechuan bean curd

Calories 443.2
Potassium 330.0 mg
Total Carbohydrate 21.7 g
Dietary Fiber 3.2 g
Sugars 1.3 g

Is bean curd and tofu the same thing?

Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention – doufu.

What is Chinese bean curd?

Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar.

How many calories are in Szechuan tofu?

Nutrition Facts

Calories 140 (586 kJ)
Cholesterol 0 mg 0%
Sodium 580 mg 24%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%

Is Szechuan bean curd vegan?

Tofu is simmered in a sweet-spicy garlic sauce to make Szechuan Tofu, a vegan variation on a traditional Chinese dish.

Is Chinese bean curd healthy?

Tofu is high in protein and many healthy nutrients. Eating tofu may protect against a variety of health conditions, such as heart disease, diabetes, and even certain cancers.

How many calories are in Szechuan bean curd and tofu?

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Szechuan bean curd. 180 calories of Crisco Pure Vegetable Oil, (1.50 tbsp) 88 calories of Tofu, firm, (0.50 cup)

How do you cook bean curd for stir fry?

Cut bean curd into .5-inch cubes, place in a colander and leave to drain for 15 minutes. Meanwhile, in a small bowl blend the marinade: 1 tsp of soy sauce, sherry, and sweet bean or hoisin sauce; add pork and stir to coat. Stir in 1 tsp of the oil and marinate for 15 minutes.

What is the best way to cook with beancurd?

Stir in hot bean sauce (lajiaojiang or tobanjan). Add drained beancurd, the water and the 2 Tbsp soy sauce. Simmer for 3 minutes, then add green onion. Re-mix cornstarch and water with a fork, add to pan and cook, stirring, until sauce bubbles and thickens (this happens very quickly).

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