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- ~400g firm tofu
- 6 mussels, I used frozen ones, each measuring about 5cm each in length
- 1/4 carrot
- 5-6 cloves garlic, finely chopped
- 1 knob ginger, about half of thumb size, finely chopped
- 1 tbsp cooking oil
- 1 sprig green onion, thinly sliced
- Sauce
- 3/4 tbsp Korean chili sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 3/4 cup water
- salt to taste
- 1-2 tsp corn starch paste (corn starch : water = 1 : 2), optional
View Full Recipe at Taste Hong Kong
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 370g | |
| Calories 323 | |
| Calories from Fat 181 | 56% |
| Total Fat 20.4g | 26% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 27mg | 9% |
| Sodium 596mg | 25% |
| Potassium 468mg | 13% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.78g | 9% |
| Protein 13.02g | 21% |
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