Directions:
- In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
- Add in the tofu and refrigerate for 30 minutes.
- Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
- Heat the oil in a large skillet or wok over med-high heat.
- Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
- Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
- Add in the rice and stir-fry until heated through and well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.03 Kcal (1537 kJ) | ||
| Calories from fat | 155.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.24g | 27% | |
|---|---|---|---|
| Sodium | 773.17mg | 32% | |
| Potassium | 393.83mg | 8% | |
| Total Carbs | 35.88g | 12% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 18.12g | 36% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 16.5mg | 91% | |
| Calcium | 221.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 110.03 Kcal (461 kJ) | ||
| Calories from fat | 46.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 27% | |
|---|---|---|---|
| Sodium | 231.78mg | 32% | |
| Potassium | 118.06mg | 8% | |
| Total Carbs | 10.76g | 12% | |
| Sugars | 2.03g | 27% | |
| Dietary Fiber | 1.13g | 15% | |
| Protein | 5.43g | 36% | |
| Vitamin C | 11.6mg | 65% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.9mg | 91% | |
| Calcium | 66.4mg | 22% | |
* 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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