Directions:
- In a bowl, combine water, oyster sauce, soy sauce and sugar.
- In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside.
- Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes.
- Uncover. Add a little more water if necessary. Stir in green onions.
- Serve hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.32 Kcal (1655 kJ) | ||
| Calories from fat | 307.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.13g | 53% | |
|---|---|---|---|
| Sodium | 559.69mg | 23% | |
| Potassium | 407.53mg | 9% | |
| Total Carbs | 14.46g | 5% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 13.23g | 26% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 3.3mg | 18% | |
| Calcium | 247.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 130.56 Kcal (547 kJ) | ||
| Calories from fat | 101.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.27g | 53% | |
|---|---|---|---|
| Sodium | 184.84mg | 23% | |
| Potassium | 134.59mg | 9% | |
| Total Carbs | 4.78g | 5% | |
| Sugars | 2.07g | 25% | |
| Dietary Fiber | 0.59g | 7% | |
| Protein | 4.37g | 26% | |
| Vitamin C | 4.8mg | 24% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.1mg | 18% | |
| Calcium | 81.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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