This recipe has Carbs as 239% and Sodium as 119% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 21.4% of RDA
• Carbs: 239% of RDA
• Fat (total lipid): 25.9% of RDA
• Fiber: 6.8% of RDA
• Fructose: 0.5% of RDA
• Protein: 10.0% of RDA
• Sodium: 119% of RDA
• Sugar: 21.8% of RDA
• Vitamin A (IU): 0.3% of RDA
• Vitamin B6: 6.9% of RDA
• Vitamin C: 7.9% of RDA
• Iron: 0.1% of RDA
• Magnesium: 13.1% of RDA
• Manganese: 22.3% of RDA
• Niacin: 3.9% of RDA
• Potassium: 6.2% of RDA
• Zinc: 8.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
In a medium bowl, combine the liquid aminos, tamari, vinegar, oil, lime zest, lime juice, garlic, berbere, ginger, turmeric, sriracha, and maple syrup, and whisk to combine.
2.
Place the tofu in a small baking dish or shallow bowl, so the pieces lay flat in one layer. Pour the marinade over the tofu, and gently toss to coat the tofu evenly. Let rest for one hour to infuse the flavor. If the tofu is not fully submerged in the marinade, toss it occasionally to redistribute the pieces.
3.
Place the cornstarch in a medium bowl, and whisk in the garlic powder. Also get out a large plate, big enough to lay out all the tofu.
4.
Take a piece of tofu out of the marinade, and place it in the cornstarch, rolling it around until all sides are completely coated. Place it on the plate to dry while you repeat with the remaining tofu pieces, laying them in a single layer. Once they are all coated, let them rest for a few minutes to set. Reserve the marinade to use as a dipping sauce, if desired.
5.
Line a large plate with paper towels, and put it near the stove. Place a 10-inch nonstick skillet over medium heat, and pour in enough vegetable oil to cover the bottom in a layer about 1/8-inch deep.
6.
When hot, add the tofu in a single layer and do not stir. Let them cook on one side until deeply browned, about 4 to 6 minutes. Then flip the pieces and cook for an additional 4 to 6 minutes, until the opposite side is also browned.
7.
Use tongs to gently toss the tofu—be careful not to spatter the hot oil—and continue cooking until the tofu is evenly browned on all sides to your liking, another 2 to 3 minutes.
8.
Carefully transfer the sizzling tofu to the paper-towel-lined plate, placing them in a single layer, allowing the oil to drain. Top with sesame seeds. Serve hot with the marinade as a dipping sauce if desired, and enjoy.
Braggs Liquid Aminos are available online, or in many grocery stores. If you cannot find it, substitute an equal amount of tamari.
2.
Tamari is Japanese soy sauce that contains no wheat, and has a richer flavor with less of a harsh saltiness. It is commonly sold in stores right next to the soy sauce, but if you cannot find it, substitute an equal amount of soy sauce. Note that this will make the recipe no longer gluten-free.
3.
Berbere is an aromatic Ethiopian spice blend. It can be found online, or in grocery stores.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 429
Protein 11.3 g
Carbohydrates 658 g
Iron 0.01 mg
Fiber 1.91 g
Calcium 2.12 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
